Crudites a la Mexicaine

• 6 small kirby or Japanese cucumbers, quartered lengthwise
• 4 medium carrots, halved crosswise and sliced into 1/4-inch sticks
• 3 medium fennel bulbshalved 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.
2. In a small bowl, combine the salt with the chile powder.
3. Dip a lime half in the chile salt and dab the vegetables with it; squeeze the juice over the vegetables.
4. Serve with the remaining lime halves and with the remaining chile salt in a dipping bowl.

kirby, carrots, fennel bulbshalved, of radishes, green olives, kosher salt, chile powder

Taken from www.foodandwine.com/recipes/crudites-la-mexicaine (may not work)