Hoffbrau salad

Yield: 1 Servings

Measure Ingredient
\N \N Iceberg lettuce, chopped
\N \N Tomatoes, chopped
1 \N 3-oz bottle pimiento-stuffed green olives, sliced
\N \N All juice from the olives
1 \N Clove garlic
\N \N Corn oil
\N \N Lemon juice
\N \N Salt and pepper, to t

Rub a wooden salad bowl with a cut clove of garlic. Add chopped lettuce, chopped tomatoes and sliced green olives, as much of each ingredient as pleases you. Make the dressing by combining equal amounts of corn oil and lemon juice (or maybe a little less lemon juice) to taste. Add the juice from the olives. Pour over salad and toss well. Add a little salt and pepper and you'll think you're dining outdoors at the Hoffbrau.

NOTES : From the recipe: " Everyone who has lived in Austin has eaten at the Hoffbrau. Yes, thank goodness, it is still there!!!. And, everyone loves the Hoffbrau Salad. Ellie Rucker was kind enough many years ago to publish this in the Austin paper. . we have friends both here and in Colorado who have been most grateful!! I've changed it a bit... but basically, this is it." [Combs uses olive oil instead of vegetable oil] Posted to EAT-L Digest 10 Jan 97 Recipe by: Potluck on the Pedernales, 1991, p. 55 (Martha Combs) From: Lou Parris <lbparris@...> Date: Sat, 11 Jan 1997 21:50:22 -0600

Similar recipes