Nutmeg Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves become edible bowls packed with bright, herby filling — this is the kind of dish that disappears fast at any table. Sweet diced apple, fragrant basil, flat-leaf parsley, and shredded carrot come together in a combination that feels fresh and a little unexpected in the best way. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey ties everything together with just enough tang and sweetness to make each bite pop. Warm spices like nutmeg can sneak into all kinds of dressings and salad kits at the store, so making this from scratch with clean, whole ingredients means you stay in full control of what goes into the bowl. Toasted pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness without any of the usual concerns. The whole thing comes together in one mixing bowl with a quick whisk and a toss, making it as easy to pull off as it is impressive to serve. Light, colorful, and genuinely craveable, these cups work as a starter, a side, or an easy lunch you'll want on repeat.
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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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