Victor Protasio
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.
How to Make It
Step
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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