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.

Justin Chapple
July 2018

Gallery

Victor Protasio

Recipe Summary

active:
5 mins
total:
10 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement