• Makes about 3 ½ cups
• 2 preserved lemons (store bought)
• 1 cup fresh lemon juice
• 1 cup extra virgin olive oil
• 1 ½ teaspoons fresh parsley, chopped
• 1 ½ teaspoons fresh chives, chopped
• 1 ½ teaspoons fresh thyme, chopped
• 1 ½ teaspoons minced shallots

Peel the preserved lemons and discard the inside pulp. Remove the white pith from the lemon peel and discard. Finely dice the lemon rind and place in a large mixing bowl. Add remaining ingredients to the bowl and whisk well to combine. Set aside until ready to use, making sure to stir well again before using.