You already know I’ll take any excuse to eat/make/order a caesar and today is no exception. This is my very herby, light, but still creamy spring version of a classic cae sal which uses raw unsalted pistachios as the base for the dressing (no raw egg yolk! very preggo friendly!!!) and a healthy dose of mustard and tarragon. Couple that dressing with a pile of VERY cold and crunchy veg and some pasta in equal measure and suddenly spring produce isn’t feeling so… lame. I’m not gonna say I prefer this to a classic (that would be a lie, I am a classic cae sal ride or die) but I will tell you this is the version I will be eating all spring and until further notice. Use whatever spring veg you can get your hands on–the recipe will instruct you about which to consider blanching (it’s quick and painless I promise) and which to keep shaved and raw, for a multitude of snappy textures.