Winter Citrus & Chicory Slaw

A bright, crunchy tangle of chicories and Cara Cara oranges that brings fresh, zippy balance to any taco or game‑day plate.

Ingredients:
1 small head Rosalba or Chioggia radicchio, thinly sliced
1–2 heads red or green endive, thinly sliced
2 Cara Cara oranges, segmented (save any juice)
¼ cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon honey or sugar
¼ teaspoon salt, plus more to taste
Optional: a pinch of chili flake

Method:
1. Slice radicchio and endive into thin ribbons and place in a large bowl. Segment the oranges over the bowl to catch the juice. Add segments to the greens.

2. Whisk together lime juice, olive oil, honey, salt, and any reserved orange juice.

3. Pour dressing over the slaw and toss gently. Add cilantro and chili flakes if using. Taste and adjust salt or lime.