Fennel IS Anise Salad

I have a soft spot for good service, which is why I'll gladly walk all the way to Produce Depot to get my groceries if weather permits. Were else would a stocker offer tips on how to eat that exotic fruit you're holding, wondering how to even tell if it's ripe?

Once a week they send me an e-mail explaining the health benefits of a certain produce item, how to prepare it, and a simple recipe showcasing the item in question.

Here's their modified Fennel Salad recipe:
1 large fennel bulb, trimmed and julienned
the same amount of mixed baby greens, torn into bite size pieces. Bite size, people!
1 cucumber, halved lengthwise, seeded, thinly sliced
1 celery stalk, thinly sliced
1 green onion, can you guess, thinly sliced
Doesn't-stay-good-for-long delicious mayo dressing:
3 tbsp freshly squeezed (or not) lemon juice
2 tsp dijon mustard
2 tsp fat free mayo
1 garlic clove, finely minced
2 tbsp chopped parsley
sea salt & ground black pepper to taste
mix all. Slowly whisk in a steady stream of 1/4 cup extra virgin olive oil, then 1/4 cup water.
Toss. Eat. Thank the Depot.