Serves 6 to 8

FOR THE DRESSING
1 teaspoon garlic (about 2 cloves)
1/2 teaspoon kosher salt
Freshly cracked black pepper, to taste
1 tablespoon freshly-squeezed lemon juice
3/4 cup créme fraiche or sour cream
2 tablespoons heavy cream
3 to 4 tablespoons chives, chopped

FOR THE SALAD
12 ounces green beans, trimmed (3 cups)
3 or 4 large heads butterhead (Boston or Bibb) lettuce
2 medium cucumbers, halved lengthwise, seeded and thinly bias-sliced (1-1/2 cups)

For the dressing, on 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 the 1/2 tsp. salt and lemon juice; let stand 10 minutes. Whisk in créme fraiche and heavy cream. Season to taste with salt and pepper.

Place green beans in a large pan of rapidly boiling, lightly salted water. Cook, uncovered, 3 to 4 minutes or until just tender. Drain and place in bowl of lightly salted ice water to quickly chill. Let sit 3 to 5 minutes or until cold; drain.

 Arrange lettuce, green beans, and cucumbers on platter. Season with salt and pepper. Lightly toss with dressing and chives. Pass additional dressing.