BHA & BHT Free Basil-Parsley Romaine Cups with Apple
Fresh, vibrant, and genuinely fun to eat, these herb-loaded lettuce cups bring together crisp apple, fragrant basil, bright parsley, and sweet shredded carrot in a way that feels both light and satisfying. The whole dish comes together with a simple whisked dressing of extra-virgin olive oil, apple cider vinegar, honey, and sea salt — every single ingredient is whole and unprocessed, which is exactly the point. Avoiding BHA and BHT can feel tricky when so many packaged snacks and dressings quietly sneak in those preservatives, but building a recipe entirely from scratch with fresh produce and pantry staples sidesteps that concern entirely. The romaine leaves do double duty as both vessel and crunch, making this a no-cook assembly that's as pretty on a platter as it is easy to pull off. A handful of toasted pumpkin seeds scattered over the top adds a nutty, satisfying finish if you want a little extra texture. Serve it immediately after tossing so the herbs stay vivid and the apple stays crisp — this one rewards speed.
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Learn more →Ingredients
4 servings
For the cups
- 2 heads romaine lettuce hearts
For the filling
- 1 large apple, cored and finely diced
- 1 cup fresh basil leaves, thinly sliced
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 1 medium carrot, peeled and shredded
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp pumpkin seeds, toasted (optional)
Instructions
- 1
Separate the romaine hearts into individual leaves, selecting the 10–12 largest, most cup-shaped leaves. Rinse and pat completely dry, then arrange on a serving platter.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and sea salt until the dressing is smooth and emulsified.
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