Cut the lettuce in half, lengthwise, leaving the base intact to hold the lettuce together
Brush the face of the halves generously with some olive oil (placing them face down on a plate with some oil drizzled on it works well, too)
Heat a little olive oil in a small non-stick pan and carefully fry the garlic into 'crisps'. Watch the colour very closely - golden is just right, darker will turn bitter!
Heat a griddle pan (or frying pan) and set the lettuce face down for 3-5 mins. They are ready when the outer leaves are well-charred, striped from the griddle and the thick stems are just becoming tender. You can also use a BBQ to griddle it.
To serve, arrange on plate, drizzle with a little of the vinegar, sprinkle on the garlic 'crisps' and eat with your fingers!
This is one of our very favourite summer-evening-in-the-garden snacks. We ordered it out of curiosity in a bar in Cordoboa and have eaten it with great enjoyment ever since.
Useful fact: if you share this between 2, you each get a not insignificant 44% of your daily folic acid requirement!