Photo by: Colin Campbell

Lemon and maple syrup dressing

Print Recipe

4 tbsp lemon juice
2 tbsp maple syrup
1 tbsp finely chopped shallot
½ tsp lemon zest
1½ tsp Dijon mustard (optional)
Salt and pepper
135ml extra virgin olive oil

Serves 6-8


Mix all the ingredients, apart from the oil, in a large mixing bowl. Add the oil in a thin drizzle while whisking constantly to get a creamy consistency. Taste, and adjust the seasoning. This will keep in the fridge for up to two weeks - just make sure you bring to room temperature before using. Bursting with earthy aromas, this sauce/dressing works well with almost anything. Toss together with fresh peppery leaves, serve as a salsa for oily fish or roast chicken, or toss through cold rice or pasta salad.

Perfect with

  1. Planeta olive oil

    An extra special extra virgin oil to finish salads with or for dipping bread

    Planeta olive oil

  2. Plenty

    Adored by card-carrying vegetarians, die-hard carnivores and everyone in between.


  3. Quebec maple syrup

    Quebec maple syrup

  4. Plenty More

    PLENTY MORE opens the window even further onto the ever-expanding world of vegetables, grains and legumes.

    Plenty More


{based on 3 reviews}

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  • Recipes Healthy and versatile
    (25/01/2014) This is a great all round dressing for leafy salads or with warm chunks of bread, and it lasts too so is great to keep in the fridge.
  • Recipes Lovely Light Dressing
    (09/10/2013) I used this to dress a simple spinach salad paired with kusheri. It made the perfect compliment; light and cool to Kusheri's hot heft. Scrumptious and quick.
  • Recipes 4th ingredient - is this meant to be lemon rind (grated)?
    (26/07/2013) I love the idea of this keeping in the fridge for up to two weeks, but I'd appreciate clarification of the "half teaspoon of lemon" before I make it. Many thanks.