Toss the carrots with a little bit of olive oil and roast whole at 375° until thickest part of carrot is fork-tender. When cool enough to handle, cut into odd shapes and different sizes.

Make the Avocado Purée: Pit and peel 4 avocados and purée with just enough olive oil to make them smooth. Whisk in the juice of 3 lemons and season with the salt and pepper. Set aside.

Make the Salami and Pistachio Gremolata: In a sauté pan on medium heat, crisp up the salami; set aside without draining. Whisk in the olive oil, juice of 1 lemon and 1 cup of shaved fennel, 2 tablespoons Chartreuse, and 2 teaspoons chopped tarragon. Fold in the pistachios and purée to taste with salt and pepper.

In a scorching-hot cast iron pan, char the carrots to caramelize the skins.

To Serve: Spoon a round of avocado purée into the center of each plate and stack the carrots in random layers on the purée. Top with the dressed fennel and salami salad. Garnish with watermelon radish if desired.