6 cups shredded green cabbage
2 cups finely chopped celery
1/2 pound (about 2 cups) Jarlsberg, Emmenthal or other fine-quality Swiss cheese, cut into julienne strips
1 small garlic clove, peeled and finely minced
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
Salt and freshly ground black pepper, to taste
2 hard-cooked eggs, peeled and coarsely chopped, for garnish

In a large bowl, combine the cabbage, celery and cheese.

In a small bowl, whisk together the garlic, lemon juice, vinegar and mustard until well-blended. Whisk in the oil, then pour dressing over salad mixture, tossing well to completely coat ingredients.

Add the salt and pepper to taste. Chill well and adjust flavorings before serving, adding splashes of lemon juice, vinegar or mustard as needed. To serve, garnish with the coarsely chopped eggs.

Makes 8 to10 servings.