When I was living in Florence, Italy, my friend Alice would cook the most amazing things. We would walk to the daily outdoor market, shop, and then go back to her home and cook. She often served raw fennel salad. I was pleasantly surprised how much I liked it's fresh delicate flavor and it's crunch.
Now, I have been buying fennel from the farmers market. I like eating it raw. It is similar to celery in crunch and texture. I take off the green tops and slice the bulb parts. I store the sliced bulb, like I do celery, in a bowl of water in the refrigerator. The fennel keeps drinking and stays crisp.