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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.


  • 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


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.


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