I repurposed the leftovers from our Barbecue Chicken Dinner Party and made an epic salad for lunch yesterday. It had all the hearty awesomeness of a Cobb salad, with some extra crunch from fresh local veggies and a wonderfully creamy dressing.
I fried up a couple pieces of Applewood-smoked bacon leftover from my from my Bleu Cheese, Bacon and Honey Bites, chopped up some of our remaining barbecued chicken, thinly sliced some purple cabbage and snap peas from the Boise Farmers Market and layered it all on a bed of baby lettuces that we were too stuffed to finish at dinner the night before. Then I cooked two eggs in boiling water for 10 minutes until they were set but had lovely, soft yellow yolks.
But the real kicker was the chunky tarragon bleu cheese dressing, which I whisked up with some leftover Point Reyes bleu cheese. Here's a recipe for the dressing, which incorporates some of our homemade Tarragonaise:
Mash bleu cheese, sour cream and Tarragonaise together with a fork until it's creamy with little lumps of bleu cheese. Whisk in the rest of the ingredients and season with salt and black pepper to taste. Just remember to taste the dressing before adding too much salt because the cheese is already plenty salty.