* WHAT IS IT? A crisp and crunchy vegetable similar to celery. Stalks and fronds are usually not eaten. Bulbs can be used raw in salads. When cooked, it is mildly sweet and has a licorice aroma.

* HOW TO USE: Braise, grill, roast or stir-fry.

* LOOK FOR: Firm bulbs that are creamy white without discoloration; crisp stems and feathery bright, green fronds.

* STORAGE: Wrap in plastic and refrigerate up to 3 days.

- Kathy Stephenson

Fennel, celery and apple salad

Dressing:

3 tablespoons hazelnut oil

1 tablespoon balsamic vinegar

3 ounces crumbled blue cheese, such as Stilton or Gorgonzola

Salt

Freshly ground pepper

Salad:

2 cups finely sliced fennel bulb

2 apples, coarsely chopped

1 cup finely sliced celery

1/4 cup slivered dried apricots or raisins

3 tablespoons chopped nuts or seeds

For dressing, in a small bowl combine oil, vinegar and cheese. Whisk to mix well. Taste and add salt and pepper if desired. Set aside.

In a large bowl, combine fennel, apples, celery, apricots and nuts. Toss with 1/3 cup dressing to coat. Serve immediately. Makes 4 servings.

Source: The Vegetarian Cook's Bible, by Pat Crocker