This is what abounds in my garden right now! Wash well, especially the silverbeet (I soak it in water about seven times). Cook the silverbeet in a little salted water, then drain and squeeze. Let it cool down and chop. Place into a serving bowl and add half of the calendula petals. Dress with olive oil, salt and white wine vinegar. Top with the rest of the calendula petals. Easy and delicious.
Photos and Recipes by Alessandra Zecchini ©
