2 cloves garlic, minced
1 teaspoon salt
1 tablespoon lemon juice
6 cup crème fraîche or sour cream
2 tablespoons whipping cream
Salt and freshly ground black pepper
12 ounces fresh green beans, trimmed (3 cups)
3 or 4 large heads butterhead (Boston or Bibb) lettuce, torn
2 medium cucumbers, halved lengthwise, seeded, and thinly bias-sliced
3 to 4 tablespoons thinly sliced fresh chives

For crème fraîche dressing, on a cutting board finely chop garlic. Sprinkle with a pinch of salt and rub with side of a knife to form a paste. Transfer paste to a small glass bowl. Stir in 1 teaspoon salt and lemon juice; let stand for 10 minutes. Whisk in crème fraîche and whipping cream. Season to taste with salt and pepper.

Add beans to a large pot of rapidly boiling, lightly salted water. Cook, uncovered, for 5 to 7 minutes or just until tender. Drain beans and place in a bowl of lightly salted ice water to quickly
chill. Let stand for 3 to 5 minutes or until cold; drain.

Arrange lettuce, beans, and cucumbers on a platter. Season with salt and pepper. Drizzle with a little dressing; sprinkle with chives. Pass additional dressing.