Black Pepper Free Basil-Parsley Romaine Cups with Apple
These fresh, vibrant lettuce cups are the kind of appetizer or light meal that disappears from the platter before you even sit down. Crisp romaine leaves cradle a bright filling of sweet diced apple, fragrant basil, flat-leaf parsley, and shredded carrot — a combination that's colorful, crunchy, and genuinely exciting to eat. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey, which ties everything together with a gentle sweet-tart balance. For anyone navigating a sensitivity to black pepper, this recipe is a natural fit — every ingredient is clean and straightforward, with zero need to swap or substitute anything. Toasted pumpkin seeds scattered on top add a satisfying nuttiness and a little extra texture if you want to take it up a notch. Because the filling comes together so quickly, this is an ideal recipe for entertaining or a weeknight when you want something fresh without much fuss. Serve immediately after assembling so the romaine stays crisp and the apple keeps its snap.
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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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