- ¼ cup chopped preserved lemon peel
- 2 tablespoons fresh parsley, minced
- 2 tablespoons shallots, finely chopped
- 1 tablespoon candied ginger, very finely chopped
- 2 tablespoons olive oil
- Freshly ground black pepper
Combine all the ingredients in a small bowl. Let sit for 30 minutes before serving with oysters. Relish will last a week in the refrigerator.