Instructions: Have all the ingredients at the table. With flourish and confidence, begin by elegantly folding into the spaghetti the chopped nuts and vegetables, along with the parsley and basil. Toss in spoonfuls of dressing, tasting for seasoning, and adding salt and pepper as needed. Serve onto chilled plates, sprinkle each salad with crumbled cheese.

Oil and Lemon Dressing: Mince the lemon peel very finely with the salt, scrape it into the mortar or bowl, and mash into a fine paste with the pestle or spoon. Beat in the mustard and 1 tbsp. of the lemon juice; when thoroughly blended, start beating in the oil by droplets to make a homogeneous sauce-easier when done with a small electric mixer. Beat in droplets more lemon juice and salt and pepper to taste.

Emulsion note: Slow additions of oil and constant beating make the emulsion here, and if the sauce doesnt "take"-too bad-just beat it well before using.

Garlic Vinaigrette Variation: Mash and mince the garlic, then either mash it to a puree with the lemon peel, or alone with the salt. Proceed with the recipe.

Julia Child)

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