Emulsifier Free Basil-Parsley Romaine Cups with Apple
These fresh, vibrant lettuce cups are the kind of dish that looks impressive on a platter but comes together with almost no effort. Crisp romaine leaves cradle a bright filling of sweet diced apple, fragrant basil, flat-leaf parsley, and shredded carrot — a combination that's herby, crunchy, and just a little unexpected in the best way. The dressing is a simple shake of extra-virgin olive oil, apple cider vinegar, raw honey, and sea salt — real, whole ingredients with nothing hidden inside. That matters a lot when you're avoiding emulsifiers, since so many bottled dressings and store-bought sauces rely on additives like lecithin or polysorbates to hold them together. Here, the whisking does the work, and the result is a clean, lightly tangy coating that lets the fresh herbs and apple shine. A scatter of toasted pumpkin seeds on top adds a satisfying nuttiness and a little extra texture. Serve these right away for maximum crunch, and don't be surprised when the platter empties fast.
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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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