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| 1 x ca. 450 g | Cooked spaghetti in a large salad bowl |
| 1 Tasse | walnuts chopped |
| 1 Tasse | black olives chopped |
| 1 Tasse | Chopped bottled red pimiento |
| | Toss above three together in an attractive bowl |
| 1/2 Tasse | Chopped fresh parsley, in a small bowl |
| 12 gross | Leaves fresh basil, thinly sliced, in a small bowl |
| 1/4 Tasse | Garlic vinaigrette (see oil and lemon dressing variation below) in a bowl or pitcher with mixing fork |
| | Salt and white pepper, both in grinders |
| 1 1/2 Tasse | Loosely packed chilled crumbled cheese such as feta, goat cheese, Roquefort, or blue |
| 2 | Strips of fresh lemon peel (1 x 21/2 inches each) |
| 1/4 Teelöffel | Salt, plus more, if needed |
| 1/2 Esslöffel | Dijon-type prepared mustard |
| 1 Esslöffel | Freshly squeezed lemon juice (up to 2) |
| 1/2 Tasse | Fine fresh oil |
| | pepper ground |
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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 doesn't "take"-too bad-just beat it well before using.
Garlic Vinaigrette Variation: Mash and mince the garlic, then either mash it to a pure'e with the lemon peel, or alone with the salt. Proceed with the recipe.
Recipes from The Way to Cook by Julia Child (Knopf, copyright c 1989 by Julia Child)
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