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- 21 cloves garlic, minced
- Salt
- 1 tablespoon lemon juice
- 3/4 cup creme fraiche or sour cream
- 2 tablespoons whipping cream
- Freshly ground black pepper
- 12 ounces fresh green beans, trimmed (3 cups)
- 3 - 4 large heads butterhead (Boston or Bibb) lettuce, torn (12 to 14 cups)
- 2 medium cucumbers, halved lengthwise, seeded, and thinly bias-sliced (1-1/2 cups)*
- 3 - 4 tablespoons thinly sliced fresh chives
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.
- If cucumber peel is waxed or thick, peel before slicing.
- Servings Per Recipe 6,
- cal. (kcal) 163,
- Fat, total (g) 13,
- chol. (mg) 47,
- sat. fat (g) 8,
- carb. (g) 10,
- Monosaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 3,
- vit. A (IU) 3936,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 85,
- sodium (mg) 336,
- Potassium (mg) 464,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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