Crudités à la Mexicaine

Name: Crudités à la Mexicaine
Total time: 25 min
Ingredients: 6 kirby or Japanese cucumbers (small quartered lengthwise); 4 carrots (medium halved crosswise and sliced into 1/-inch sticks); 3 fennel bulbs (medium halved lengthwise, cored and sliced crosswise 1/4 inch thick); 1 bunch radishes (large halved or quartered if large); 1.5 cups green olives (rinsed); 2 tablespoons kosher salt; 2 teaspoons pure chile powder (such as guajillo or Colorado); Key limes (halved (see Note))

Be the first to rate & review!

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.

By David Tanis

Updated on May 23, 2017

Crudités à la Mexicaine — Photo: © Fredrika Stjärne

Total Time:

25 mins

Yield:

10 to 12

Ingredients

6 kirby or Japanese cucumbers (small quartered lengthwise)
4 carrots (medium halved crosswise and sliced into 1/-inch sticks)
3 fennel bulbs (medium halved lengthwise, cored and sliced crosswise 1/4 inch thick)
1 bunch radishes (large halved or quartered if large)
1 ½ cups green olives (rinsed)
2 tablespoons kosher salt
2 teaspoons pure chile powder (such as guajillo or Colorado)
Key limes (halved (see Note))

Directions

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.

Notes

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