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


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.

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