Wortel-venkelsalade met sinaasappeldressing

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400 gr wortelen
250 gr venkel
2 groene appels
100 gr Emmentaler
2 dl gezeefd versgeperst sinaasappelsap
2 eetlepels zonnebloemolie
zout, versgemalen zwarte peper
50 gr gepelde pistachenootjes
tuinkers

Schil de wortelen dun en rasp ze grof.
Snijd de harde nerven uit de venkel en snijd de venkel in dunne repen.
Bewaar het venkelgroen met de stelen, blancheer deze 2 minuten, spoel ze
koud af en laat ze uitlekken.
Snijd de ongeschilde appel in 4 parten en snijd die overlangs in
plakjes.
Snijd de kaas in luciferdunne reepjes.
Schep alles door elkaar.
Roer voor de dressing het sinaasappelsap met de olie, zout en peper uit en
schep dit met de salade om.
Snijd de venkelstelen in schuine ringetjes en strooi die samen met de
pistachenootjes over de salade.
Garneer met venkelgroen en wat geknipte tuinkers.
Lekker met kipfilet en volkorenbrood.