Fresh Chèvre Tartine with Shredded Carrots, Currants, and Dukkah

One of the classic French deli salads is a carrot salad. It’s grandma food, and often a little under-seasoned, but I still love the texture and the color that it adds to a plate. Here’s my tribute in tartine form, where I add the sharp bite of fresh chèvre beneath the carrots, and a little dukkah, the Egyptian-inspired spice and nut blend, on top to give texture and extra complexity.