Croissant Sandwiches with Roasted Pork and Lemony Fennel Salad | RICARDO

Ingredients

• 1 fennel bulb, thinly sliced on a mandoline
• 6 radishes, thinly sliced on a mandoline
• 6 pickles, chopped
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) lemon juice
• 2 tbsp (30 ml) olive oil
• 1 pinch red pepper flakes
• 6 croissants, halved horizontally
• Mayonnaise, to taste
• Dijon mustard, to taste
• 18 thin slices Garlic-Rosemary Pork Roast, cold
• Cheddar cheese shavings, to taste