White Onion, Fennel, and Watercress Salad

Directions

1. 1.

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

2. 2.

   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.

3. 3.

   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.