Venkelsalade met rauwe ham en radijs

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500 gr venkelknollen *± 2 stuks)
1 bosje radijs
75 gr rauwe ham in iets dikkere plakken dan vleeswaarplakken
zout
1 teentje knoflook
3 eetlepels mayonaise
4 eetlepels crème fraîche
2 eetlepels sinaasappelsap
1 1/2 theelepel grove mosterd
2 1/2 eetlepel fijngehakte bieslook

Maak de venkel schoon en schaaf de knollen in dunne reepjes.
Maak de radijsjes schoon en snijd ze elk in vieren.
Snijd de rauwe ham in dunne reepjes.
Kook de venkelreepjes 7 minuten in ruim water met wat zout beetgaar.
Giet ze af, spoel ze onder koud water en laat ze goed uitlekken.
Pers het teentje knoflook uit.
Klop een dressing van de knoflook, de mayonaise, de crème
fraîche, het sinaasappelsap, de mosterd en 2 eetlepels bieslook.
Schep de venkel, de radijs, de ham en de dressing goed door elkaar en
bestrooi de salade met de rest van de bieslook.

Variatie: vervang de rauwe ham door een gerookte kipfilet in blokjes en
neem basilicum in plaats van bieslook.