1largehead romaine lettucequartered lengthwise into wedges
2ouncescrumbled blue cheese
finely chopped chivesoptional
Instructions
Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
Carefully rinse and dry romaine wedges, doing your best to keep them intact.
Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.