White onion, fennel, and watercress salad

Discover the delightful blend of flavors in this white onion, fennel, and watercress salad. A light, fresh dish perfect for any meal!

Ingredients:

• small white onion, very thinly sliced into rings
• tablespoon fennel seeds
• medium fennel bulb, thinly sliced into rings
• bunch watercress, thick stems removed
• tablespoons white wine vinegar
• Kosher salt, freshly ground pepper
• tablespoons olive oil

Instructions:

1. Submerge onion in a bowl filled with ice water for 30 minutes; then remove from water and drain well.
2. Heat fennel seeds in a small dry pan over medium heat, stirring occasionally, until they turn golden brown, which should take about 4 minutes. Once done, transfer them to a cutting board and chop them roughly.
3. Combine the soaked onion, sliced fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, drizzle with oil, sprinkle with the toasted fennel seeds, and toss gently until everything is well coated.

Summary:

• Calories: 361 kcal
• Fat: 28 g
• Protein: 7 g
• Carbs: 25 g
• Potassium: 1449 mg
• Magnesium: 87 mg