White onion, fennel, and watercress salad

Delight your taste buds with a refreshing white onion, fennel, and watercress salad. A harmonious blend of crisp, tangy, and peppery flavors awaits you.

Ingredients:

• 1/2 small white onion, very thinly sliced into rings
• 1 tablespoon fennel seeds
• 1 medium fennel bulb, thinly sliced into rings
• 1 bunch watercress, thick stems removed
• 2 tablespoons white wine vinegar
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil

Instructions:

1. Submerge onion in a bowl of ice-cold water for 30 minutes; then, remove and let it drain.
2. Heat fennel seeds in a small dry skillet over medium heat, stirring occasionally, until they turn golden, around 4 minutes. Next, move the seeds onto a cutting board and roughly chop them.
3. Combine the soaked onion, fennel bulb, watercress, and vinegar in a big bowl. Season with salt and pepper, introduce oil and chopped fennel seeds, and mix well to cover everything.

Summary:

• Calories: 364 kcal
• Fat: 29 g
• Protein: 7 g
• Carbs: 26 g
• Potassium: 1466 mg
• Magnesium: 89 mg