Herb and Preserved Lemon Salsa

 

2 large handfuls mixed herbs, such as flat-leaf parsley, basil, and mint, washed, dried, and de-stemmed

1 clove garlic, peeled

¼ preserved lemon, rinsed and finely chopped

1 T. Dijon mustard

4 T. extra-virgin olive oil

Salt and freshly ground pepper, to taste

 

Roughly chop your herbs into one large pile. Add the garlic into the mix and continue chopping until the herbs are finely chopped and the garlic is nearly a paste. Spoon into a small serving bowl and whisk in the remaining ingredients. The oil should coat the herbs and pool around the sides of the bowl. Season to taste with salt and pepper, or more preserved lemon as desired. The flavor should be fresh and a little sour.