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Crudités à la Mexicaine

Chef David Tanis had the Mexican heritage of Hudson Vineyards' Cristina Salas-Porras in mind when he created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers.

  • Total Time:
  • Servings: 10 to 12

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  • 6 small kirby or Japanese cucumbers, quartered lengthwise
  • 4 medium carrots, halved crosswise and sliced into 1/4-inch sticks
  • 3 medium fennel bulbs—halved lengthwise, cored and sliced crosswise 1/4 inch thick
  • 1 large bunch of radishes, halved or quartered if large
  • 1 1/2 cups green olives, rinsed
  • 2 tablespoons kosher salt
  • 2 teaspoons pure chile powder, such as guajillo or Colorado
  • Key limes, halved (see Note)


  1. Arrange the vegetables and olives on a platter. In a small bowl, combine the salt with the chile powder. Dip a lime half in the chile salt and dab the vegetables with it; squeeze the juice over the vegetables. Serve with the remaining lime halves and with the remaining chile salt in a dipping bowl.

Make Ahead

The vegetables can be covered and refrigerated for several hours. Season just before serving.


If using Persian limes, cut one in half and the other in wedges.

Contributed By Photo © Fredrika Stjarne Published November 2012

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