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Pre-heat your oven to 180°C/350°F.
Brush the pita with olive oil on both sides, then season with salt, pepper, and optional za'atar.
Slice the pita bread into very small pieces.
Arrange the pita pieces onto a baking sheet, and give the pan a shake to spread them out.
Place in the oven and bake for 15-20 minutes, until golden brown.
Remove from the oven and cool completely.
Place a small skillet over medium heat.
Add the butter to the pan to melt.
Once the butter is melted, add the hot sauce and then the beans.
Toss to combine everything well.
Let this mixture simmer for about 5 minutes, stirring frequently.
Remove from the heat and set aside to cool slighly.
Place the ribboned kale in a large salad bowl. Add a tiny bit of the ranch dressing or a tiny splash of olive oil to the kale, and rub it between your fingers to soften the kale.
Add the lettuce to the bowl, and toss to combine with the kale.
Scatter the cucumber, tomatoes, and celery over top, followed by a drizzle of ranch dressing over the whole thing.
Add the blue cheese crumbles and croutons, and lastly, add a generous scoop of buffalo butter beans to the top.