Nitrate & Nitrite Free Basil-Parsley Romaine Cups with Apple
Fresh, vibrant, and genuinely satisfying, these romaine cups are the kind of dish that looks impressive on a platter but comes together with almost no effort. The filling is a bright mix of crisp apple, fragrant basil, flat-leaf parsley, and shredded carrot — all tossed in a simple honey-and-apple-cider-vinegar dressing that ties everything together beautifully. Every single ingredient here is whole and unprocessed, which means there are no hidden preservatives or cured-meat concerns to navigate — just clean, real food. The romaine leaves act as natural scoops, keeping things light and refreshingly crunchy with every bite. A scatter of toasted pumpkin seeds on top adds a nutty finish that makes the whole thing feel a little more special. This is the kind of recipe that works equally well as a starter, a light lunch, or a crowd-pleasing party snack — and it comes together fast enough that you can pull it off any night of the week.
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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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