Juice of 1 lemon (approx. 3½ Tbs.)
¼ tsp. salt
⅛ tsp. freshly ground pepper
1 Tbs. Dijon mustard
2½ tsp. maple syrup (or more, to taste)
1 tsp. finely grated organic lemon rind (on microplane if possible)
5 Tbs. Vegenaise
4 Tbs. extra virgin olive oil
Zest the lemon before juicing and place the teaspoon of zest into a medium glass jar. You can save the rest of the zest for another recipe (or add more to this one if you like). Lemon zest freezes beautifully and it’s nice to have some handy in the freezer when inspiration strikes.
Juice the lemon into the jar, straining out the pits, and add the salt, pepper, mustard, syrup and lemon zest. Put the lid on the jar and shake to mix well. Add Vegenaise and shake again until all the white bits are blended. Add olive oil and shake really, really, really well. This will emulsify the dressing so that it doesn’t separate after sitting a while. This can also be done in a blender but shaking works perfectly for me, and the upside is that it’s already in the jar it will be stored in.
Taste and adjust seasonings to your liking. It tastes especially wonderful at room temperature, but make sure to store it in the refrigerator.
Can easily be doubled.