Once the tender lettuces and Asian greens have frozen out it’s nice to have a back-up ingredient for your winter salads. Coral is one of our favorite escaroles, with its dense, medium-green, flat heads, and juicy, thick leaves. In addition to fresh salads, it’s also traditionally cooked in Italian wedding soup. We like harvesting it after a light frost, which causes its leaves to sweeten up. A commercial standard in the 1990’s that then fell off the map for years. Thankfully, Frank Morton at Wild Garden Seed has helped maintain and reintroduce this variety to masses.