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']
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.
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