Name: Crudités à la Mexicaine
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))

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))

Steps

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.