At Tavernetta in Denver, chef Ian Wortham tops grilled lamb steak with this garlicky caper dressing, as well as a lemony pistachio gremolata and cipollini onions caramelized in Marsala wine, for a stunning, mostly make-ahead main course. You can use this bright-tasting condiment to punch up all sorts of proteins—try it over white fish or grilled chicken.
2 tablespoons sliced garlic
1/3 cup olive oil, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons salt-packed capers, rinsed
1/4 teaspoon kosher salt
How to Make It
Heat garlic and 3 tablespoons olive oil in a small saucepan over medium-high. Cook, stirring often, until garlic begins to brown, 3 to 4 minutes. Remove from heat, and add lemon juice, capers, salt, and remaining olive oil; stir to combine.
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