Ginger Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves do double duty here, acting as both vessel and vegetable for a filling that's bright, fresh, and genuinely satisfying. Finely diced apple brings a juicy sweetness that plays beautifully against the herby punch of fresh basil and flat-leaf parsley, while shredded carrot adds color and a little earthy crunch. The dressing is just four ingredients — olive oil, apple cider vinegar, honey, and sea salt — whisked together into something light and tangy that ties every bite together without overpowering the produce. For anyone navigating a sensitivity to ginger, this kind of recipe is a breath of fresh air, since so many fresh and Asian-inspired dishes lean heavily on it; here, the flavor comes entirely from herbs, apple, and that simple vinaigrette. Toasted pumpkin seeds scattered on top add a satisfying nuttiness and a little extra texture if you want to take it up a notch. These cups come together quickly with no cooking required beyond toasting the seeds, making them an ideal appetizer, light lunch, or crowd-pleasing party snack. Serve them immediately so the romaine stays crisp and the filling stays vibrant.
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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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