Wow. It was as fabulous as the reviewers had said it was.  I dare say Chef Jean-Georges Vongerichten, who has owned many restaurants over the years, has a new signature dish. I’ve since had it at the Pump Room in Chicago, which he also heads up.

Roasting the carrots brings out their sweetness, and the citrus in the dressing is offset by the creaminess of the avocado and sour cream. And it’s a striking presentation,  the perfect dish to bring into my home. It was just a question of whether I would be able to duplicate it effectively enough to serve to company.

I was easily able to find the recipe online by googling it.

http://food52.com/recipes/15021_carrot_avocado_salad 

Making the dish was simple, but more time consuming than I would have imagined. There’s a marinade for the carrots, in which they are then roasted, the sesame and pumpkin seeds need to be roasted, and there’s a dressing that is drizzled on the salad once it’s all assembled. But it tasted almost as good as the original so I was glad I had made the effort. I’d make it again, but not for a run-of-the-mill weeknight supper. This is one of those dishes best reserved for a special occasion, or honored guests (like my kids).