1 1/2 lb. fresh mushrooms (firm & white)
6 oz. thin sliced Swiss cheese, cut in 1" squares
1/3 c. celery tops, chopped (mostly leaves)
2/3 c. peanut oil
1/4 c. lemon juice
1 3/4 tsp. salt
3 hard cooked eggs, chopped

Cut stems from mushrooms at the base (do not use stems). Wipe caps with damp paper towels. Cut into 1/8 inch slices. Combine cheese, mushrooms and celery tops in a large salad bowl. (May be prepared in advance to this point; cover and let stand at room temperature.)

Combine oil, lemon juice and salt. Pour over the mushroom mixture; mix lightly (use your hands to avoid bruising). Add chopped eggs and mix lightly again. Serve immediately.