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.
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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)
How to Make It
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.
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.
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