Pecan Free Basil-Parsley Romaine Cups with Apple
These fresh, vibrant lettuce cups are the kind of appetizer or light meal that disappears from the platter before you even sit down. Crisp romaine leaves cradle a bright filling of finely diced apple, fragrant basil, flat-leaf parsley, and shredded carrot — a combination that's both unexpected and instantly craveable. A simple honey-and-apple-cider-vinegar dressing ties everything together with just the right balance of sweet and tangy. The whole thing comes together in one bowl with no cooking required beyond toasting the optional pumpkin seeds, making it as effortless as it is impressive. For anyone navigating tree-nut concerns at gatherings, this is a genuinely crowd-pleasing option where every single ingredient is straightforward and easy to verify. Serve them immediately after assembling so the romaine stays crisp and the filling stays lively — these are best eaten fresh, right off the platter.
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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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