Photo by: Colin Campbell

Lemon and maple syrup dressing

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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


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.

3 Review(s)


{based on 3 reviews}
  • 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.