1 bunch celery
2 roasted red peppers, cut into strips
4 oz. mozzarella cheese, cut into strips
2 Tbsp. chopped fresh basil
6 Tbsp. extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1 small clove garlic, minced (about ½ tsp.)
½ tsp. salt
¼ tsp. freshly ground black pepper
3 eggs, hard-cooked, sliced

Combine the celery, roasted red peppers, mozzarella, and basil in a large bowl. Whisk together the oil, lemon juice, garlic, salt, and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Cover the bowl and chill for at least 2 hours. Toss again before serving. Arrange the egg slices decoratively around the salad. Serves 4-6.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables, by John Peterson)