"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hoffbrau Salad, by Sandra Winetroub, is from Family Traditions,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
several cloves garlic 1/4 cup salad oil juice of one lemon salad olives(green pimento stuffed) chopped iceberg lettuce tomatoes pepper to taste
Crush garlic cloves and small amount of sea salt (1/4 tsp.) in a wooden salad bowl. Add salad oil and lemon juice. Mix well. Add salad olives to taste. I use about 3/4 cup for a large bowl of salad. Chop the lettuce and tomatoes and add to bowl. Add pepper to taste. Toss and serve immediately. Be careful not to use too much salt because the olives are very salty.
This is from the old Hoffbrau Steakhouse in Austin. One of the Winetroubs' favorites!! Delicious, if you like olives!!!!
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