Recipe: Hoffbrau House Salad and Wilted Lettuce Salad - a few copycats

There are differing accounts of the ingredients. This book: Texas Old-Time Restaurants & Cafes by Sheryl Smith-Rodgersclaims there were in fact tomatoes, but now they are not. Old news articles don't include tomatoes, nor Worcestershire. The ingredients for the salad dressing on the bottle is simply soybean oil, garlic, olives, lemon juice, and salt. The dish was taken off the menu for a while in the 90s, perhaps it has gone through multiple iterations?

The following claims to be based on the original Hoffbrau's and featured in an Austin newspaper article years ago:
1 lb head iceberg lettuce, remove core, wash and drain
1 garlic clove, pressed with fork, but left whole
1 cup fresh tomato, chopped
3/4 cup green olives, chopped, and some olive brine
1/3 cup lemon juice
1 teaspoon salt
1/2 cup salad oil
1/8 teaspoon ground black pepper

Chop lettuce. Using a large bowl(preferably wooden), rub the sides of the bowl with garlic, Discard garlic. Add lettuce, tomatoes, olives, lemon juice, and salt. At the last minute add oil, mix well, let salad sit at room temperature for 10 minutes.The serve.

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WILTED LETTUCE SALAD

This does not claim to be a copycat, but looks very similar. Perhaps it will help you to recreate it?

1 lb lettuce, washed and chopped
1/3 cup olive oil or mild vegetable
6 cloves garlic, minced fine
1/2 small shallot, minced- optional
Salt (to taste)
Pinch sugar (optional)
1/4 cup green olives, pureed
1 Tbsp Worcestershire sauce
3 Tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste (around 1/2 tsp salt and 1/4 tsp black pepper)

Prepare lettuce, set aside in serving bowl.

Heat olive oil in a small skillet, add garlic and shallot and heat, stirring constantly to keep garlic from burning for a few minutes. Add olives, salt and a pinch of sugar.

Whisk together Worcestershire, vinegar, lemon juice and Dijon in a small bowl then add liquids to pan, whisking well. Remove pan from heat and let it cool briefly. Check seasonings and adjust to taste.

Pour over salad greens and toss well while still warm. Let sit a room temperature for a few minutes. Serve at room temperature.

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HOFFBRAU SALAD

2 cups chopped iceberg lettuce
2 tbsp salad olives
FOR THE DRESSING:
1 tsp canola oil
2 tbsp lemon juice, fresh squeezed
1 clove garlic, minced, mashed
1 dash salt
1 dash ground black pepper

Chop lettuce and 2 tbsp olives together.

Measure 1 tsp canola oil in a pan, heat. Add lemon juice, 1 tbsp juice from olives, garlic, salt and pepper. Saute for one minute.

Toss dressing with salad. Let salad sit, dressed. Serve at room temperature.