Have you tried fennel? I talked about it once before when I made fennel-arugula salad. It has the texture of celery but tastes like licorice! This specimen from my CSA was extra licorice-y.
Here's a photo of fennel:
You usually eat the white bulb part, not the green stems or fronds. However, you can use those to flavor chicken or vegetable stock. The bottom of the white bulb is usually a little tough, so I don't use that part either. You know you're to the good stuff when sliced bulb has the shape of boomerangs.
Fennel-Apple Slaw with Spicy Almonds
adapted from The Endless Meal
1 large or 2 small bulb fennel, sliced thin
1 apple, cored and thinly sliced into small pieces or matchsticks
1/4 cup mayonnaise
2 tablespoons maple syrup
1 tablespoon lemon juice
salt and pepper to taste
1/2 cup sliced almonds
2 Tbsp. water
2 Tbsp. sugar
Salt and pepper
Toast almonds in a dry frying pan over high heat for 5 minutes, stirring frequently. Quickly add water, sugar, salt and pepper and stir. Continue to stir occasionally until water has evaporated. Remove from heat to a sheet of wax paper, spreading out the almonds. Set aside and allow to cool.
Combine all dressing ingredients together and set aside.
Toss fennel and apple with half the dressing and toss. Add more dressing as necessary. Top with almonds.