Zesty Lemon & Dijon Salad Dressing (nut-free, vegan)
Bright, emulsified lemon and mustard dressing — zingy, versatile and completely nut-free. Ready in minutes, chills for 30 minutes.
Bright, tangy and utterly fuss-free — this lemon and Dijon dressing is my go-to when I want big flavour without nuts. It emulsifies to a silky gloss and livens up leaves, roasted veg or a simple potato salad.
Make it in minutes, chill for half an hour to let the shallot mellow, then store in the fridge for up to a week. Nut-free, vegan and endlessly useful — what’s not to love?
Ingredients
- 120 ml extra virgin olive oil
- 60 ml fresh lemon juice — about 2 lemons
- 30 ml Dijon mustard
- 30 ml white wine vinegar
- 10 ml maple syrup
- 1 garlic clove — finely grated or minced
- 1 small shallot — finely chopped
- 5 ml sea salt
- 5 ml freshly ground black pepper
- 30 ml cold water — to adjust consistency
- 10 g flat-leaf parsley — finely chopped, optional
Equipment
- small whisk
- jar with lid
Instructions
Finely grate the garlic clove and finely chop the small shallot. Put both into a medium mixing bowl.
Add the Dijon mustard, maple syrup, fresh lemon juice and white wine vinegar to the bowl. Whisk briefly until combined.
Very slowly drizzle in the extra virgin olive oil while whisking constantly to form a glossy emulsion. If you prefer, transfer mixture to a jar, add the oil, seal and shake vigorously until combined.
Season with the sea salt and freshly ground black pepper. Add the cold water a little at a time to loosen the dressing to your preferred thickness and whisk again.
Stir in the flat-leaf parsley if using. Taste and adjust seasoning — you may want a little more lemon or a pinch more salt.
Cover and chill in the fridge for 30 minutes to let the flavours marry.
Give the dressing a final whisk or a shake in a sealed jar before serving. If it has thickened too much after chilling, whisk in up to 1–2 tbsp (15–30 ml) cold water to loosen.
Tips
- To rescue a split dressing: whisk a teaspoon of mustard with a teaspoon of cold water, then slowly whisk the split dressing into that base.
- If you want a creamier finish (not vegan), stir in 30–45 ml natural yoghurt or mayonnaise at step 3.
- Make ahead: keep in a sealed jar in the fridge for up to 7 days. Bring to room temperature and re-whisk before using.
- For a lighter dressing, replace up to half the olive oil with extra cold water and more lemon to taste.
- If using with delicate leaves (rocket, watercress), toss a little dressing on the leaves just before serving to avoid wilting.
Substitutions
extra virgin olive oil → light olive oil or rapeseed oil, same quantity
Stays closemaple syrup → clear honey, same quantity (not vegan)
Noticeably differentwhite wine vinegar → apple cider vinegar, same quantity
Stays closeDijon mustard → wholegrain mustard, same quantity (adds texture)
Noticeably different
Nutrition
Per serving · estimated
- 167
- Calories
- 1 g
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 0 g
- Fibre
- 2 g
- Sugar
- 220 mg
- Sodium
FAQ
Can I make this dressing ahead?
Yes — store it in a sealed jar in the fridge for up to 7 days. Re-whisk or shake before using; you may need a splash of cold water to loosen.
Is this dressing suitable for people with nut allergies?
Yes. The recipe contains no nuts or nut-derived ingredients. Always check labelled ingredients if using store-bought mustard or maple syrup.
Why did my dressing split and how do I fix it?
Adding oil too quickly can cause splitting. To fix, whisk a teaspoon of mustard with a teaspoon of water and slowly whisk the split dressing into it, or start again with a fresh mustard-water base.
Can I make this dairy-free or vegan?
As written the dressing is vegan and dairy-free. If you add yoghurt as an optional creamy variation, it will no longer be vegan or dairy-free.
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