Crudidites with Olive Oils and Flavored Salts

Go to your local farmers' market for a variety of fresh vegetables to serve with these flavored salts. You'll probably find yellow wax beans, pink radishes, slender asparagus, sweet bell peppers and an assortment of teardrop, cherry and grape tomatoes. Dip the veggies into the olive oil first, then the salt.

Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture into small ramekin.

Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.

Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.

Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.

Pour oil into small bowl or ramekin. Place vegetables decoratively on platters. Serve, passing oil and salts separately.

The illustration had separate plates for each seasoned salt. The salts were in individual small bowls then inside the bowl was a candle in a holder and the candle was marked (probably with tape around the candle) with the flavor of salt that was in the bowl. There was one bowl of olive oil strategically placed within reach of the 3 platters with the seasoned salts.