MSG Free Basil-Parsley Romaine Cups with Apple
These bright, fresh lettuce cups are the kind of dish that looks impressive on a platter but comes together in minutes with nothing more than a knife, a bowl, and a whisk. Crisp romaine leaves cradle a vibrant filling of finely diced apple, shredded carrot, and a generous heap of fresh basil and flat-leaf parsley — a combination that's herby, sweet, and just a little earthy all at once. The dressing is a simple emulsion of extra-virgin olive oil, apple cider vinegar, and raw honey that ties everything together with a light, tangy finish. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden flavor enhancers or additives that can sneak into even the most innocent-looking bottled dressings. Toasted pumpkin seeds add a satisfying crunch on top if you want a little extra texture. This is the kind of clean, colorful recipe that works equally well as a starter, a light lunch, or a crowd-pleasing party snack — and it's best served the moment it's assembled so the romaine stays perfectly crisp.
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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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