Is this actually a relish? I'm not completely sure, but whatever its true designation, this tangy chopped-herb condiment is good on just about everything. It can be endlessly adjusted to suit your particular taste, of course, but I will say that the preserved lemons are an essential ingredient, so whatever else you might want to swap out, I encourage you to keep those in.
I first made this to put in fresh spring rolls with carrots, asparagus, sauteed mushrooms, romaine, and fresh parsley. It's a wonderful combination and I recommend it highly, but it's only one of the myriad possible uses. It's great on chickpeas and rice, excellent on tofu, lovely stirred into wilted bitter greens, etc., etc., and so forth.
I made my preserved lemons by following these instructions http://foodinjars.com/2011/02/preserving-lemons/, but I'm sure you could find pre-made preserved lemons somewhere.
In terms of the chopping technique, it's sort of like this recipe http://www.101cookbooks..., except I don't have a mezzaluna or anything. I just use my chef's knife. —summersavory
I found this recipe to be simple to prepare, yet very tasty and versatile. I like that the recipe suggests adding ingredients to taste, but others might prefer more specific quantities instructions. The relish is cool with a full bunch of fresh mint, yet warm with ginger. It's slightly sour with preserved lemon and vinegar, yet offset with sweet honey. This relish offers a contrasting balance of flavors with only 7 ingredients. I used it to perk up an otherwise mundane roasted beet salad and I plan to use the remaining portion stirred into a grain salad or piled atop grilled fish. Aside from being tasty and versatile, this recipe is a snap to pull together! Elegant enough to serve to guests, but easy enough to make on a weeknight. —Cbmcleod
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