White Onion, Fennel, and Watercress Salad

Ingredients for White Onion, Fennel, and Watercress Salad

• 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

How to make White Onion, Fennel, and Watercress Salad

Soak onion in a bowl of ice water 30 minutes; drain.

Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.

Toss onion, fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.