“Cobb Bob” salad with cheese and Blanche de Chambly dressing






• 45 ml of vegetable oil

• 1 garlic clove, chopped

• 45 ml of white onion, chopped

• 100 ml of Blanche de Chambly

• 100 ml of 15% cream

• 50 g of strong cheddar cheese

• 100 ml of olive oil

• Salt and pepper to taste



• 1 head of iceberg lettuce cut into slices about 2 cm thick

• 2 tomatoes cut into 8

• 2 avocados, peeled and sliced

• 1 apple (variety of your choice), sliced

• Around 500 g of pulled pork

• 4 poached eggs

• 8 slices of bacon, cooked and cut into small pieces

• Salt and pepper to taste

A participation of

Bob le Chef




• Heat the vegetable oil in a saucepan over medium heat. Add the garlic, onion and a pinch of salt and sweat for about 2 minutes, stirring with a wooden spoon.

• Deglaze with the beer and reduce by half (about 3 minutes).

• Add the cream and simmer for 2 minutes.

• Stir in the cheese and whisk until melted.

• Slowly add the olive oil.

• Season with salt and pepper.



• Dress each plate with a slice of lettuce and a little dressing. Top with the apples, avocado and pulled pork and place the poached egg on top.

• Garnish with the remaining dressing, bacon and tomatoes.

• Season with salt and pepper and serve.

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