VISIT US AT 200 DUPONT | MON-SAT 10-6, SUN 12-5 | info@hopsongrace.com | 416.926.1120 VISIT US AT 200 DUPONT | MON-SAT 10-6, SUN 12-5 | info@hopsongrace.com | 416.926.1120

White Onion, Fennel, and Watercress Salad

 

Recipe by Alison Roman for Bon Appétit

Soaking the onion slices in ice water rids them of their pungent smell and firms them up.

Ingredients

  • 4 Servings
  • ½ 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, freshly ground pepper
  • 2 tablespoons olive oil

Preparation

Step 1

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

Step 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.

Step 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.