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La Lechuga

ingredients

serves 4
1 tight head crisp lettuce, preferably iceberg
60 ml (4 tbsp) olive oil
4 cloves garlic, finely chopped

method

Discard looser outer leaves of the lettuce. With a very sharp knife, cut lettuce in half from stalk to tip.

Cut each half into 3. Keep cold.

Heat the oil in frying pan and when hot, add garlic. Fry, stirring, until brown. Pour over the lettuce and serve immediately.

This is best eaten with the fingers if you don't mind the mess. Offer plenty of paper napkins.

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