A simple but satisfying salad that demands a knife and fork. If you prefer, cut the lettuce before and toss with dressing before serving.
1 head butterhead lettuce
3-4 slices good quality white or wheat bread
2 tablespoons butter
Chives, thinly sliced into rounds
Cut stem end of lettuce head so it is flat and clean. Remove outer leaves and save for another salad. Cut heads lengthwise into quarters, rinse and dry, and then wrap is a clean, damp kitchen towel and refrigerate until needed.
Make vinaigrette. Set aside
Preheat oven to 375 degrees F. Slice bread into small cubes. Melt the butter, pour it over the cubes and toss well. Bake in oven until they are crisp and golden. Croutons can also be fried in butter on the stove top, stirring occasionally to keep them from burning.
Set wedge of lettuce on plate, ladle dressing over each, scatter croutons on top, and finish with plenty of freshly ground pepper and chives.
Serve with Bleu Cheese Vinaigrette