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

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Instructions

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