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Butter Lettuce Salad

Velvety creme fraiche adds a delicate tang to the dressing in this delicious salad recipe. Prepare in less than 30 minutes from start to finish.

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Butter Lettuce Salad



  1. For 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. Mix in 1/2 teaspoon salt and the lemon juice; let stand for 10 minutes. Whisk in creme fraiche and whipping cream. Season to taste with salt and freshly ground black pepper.
  2. Place green beans in a large pan of rapidly boiling, lightly salted water. Cook, uncovered, for 5 to 7 minutes or until just tender. Drain beans and place in bowl of lightly salted ice water to chill quickly. Let sit for 3 to 5 minutes or until cold; drain.
  3. Arrange lettuce, green beans, and cucumbers on a platter. Season with salt and black pepper. Lightly toss with dressing and chives. Pass additional dressing.

From the Test Kitchen


If cucumber peel is waxed or thick, peel before slicing.

Nutrition Facts (Butter Lettuce Salad)

    Per serving:
  • 163 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 47 mg chol.,
  • 336 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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