Peanut Free Basil-Parsley Romaine Cups with Apple
Crisp romaine leaves do double duty as both vessel and vegetable here, cradling a bright, herby filling that tastes like the best parts of a farmers market in a single bite. Sweet diced apple, ribbons of fresh basil, and roughly chopped flat-leaf parsley come together with shredded carrot for a combination that's colorful, crunchy, and genuinely refreshing. The dressing is a quick whisk of extra-virgin olive oil, apple cider vinegar, and a touch of raw honey — simple enough to pull off in minutes but balanced enough to taste like you actually thought about it. Toasted pumpkin seeds scattered on top add a satisfying nutty crunch without any of the cross-contact concerns that come with tree nuts or peanuts, making this a worry-free option for anyone navigating those restrictions. Everything here is whole, recognizable, and easy to verify at a glance, which is exactly the kind of reassurance you want when cooking for a crowd with mixed dietary needs. Serve these immediately after assembling so the romaine stays crisp and the filling keeps its fresh, vibrant texture.
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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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