Barley Free Basil-Parsley Romaine Lettuce Cups with Carrot
These bright, herb-packed lettuce cups are the kind of dish that looks impressive on a platter but comes together in minutes with nothing more than a bowl and a whisk. Crisp romaine leaves cradle a vibrant filling of finely diced carrot, fragrant basil, and flat-leaf parsley, all tossed in a honey-kissed apple cider vinaigrette that ties everything together beautifully. The dressing is simple and sharp — just olive oil, vinegar, a touch of raw honey, and sea salt — giving the fresh vegetables a bright, tangy lift without overpowering them. Grains and grain-derived ingredients can sneak into dressings and packaged salad kits in unexpected ways, but every component here is naturally whole and clean, so there's nothing to second-guess. Torn fresh mint scattered over the top at the end adds an optional but genuinely lovely finishing note. Serve these as a light lunch, a starter for a dinner party, or a refreshing side that disappears fast — either way, they're best eaten the moment they're assembled while the romaine is still crisp and cool.
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Learn more →Ingredients
4 servings
For the filling
- 2 medium carrots, peeled and finely diced
- ½ cup fresh basil leaves, thinly sliced
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
For the dressing
- 1 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp raw honey
- ¼ tsp fine sea salt
For serving
- 8–10 large romaine lettuce leaves, washed and dried
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and sea salt until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the diced carrot, sliced basil, and chopped parsley. Pour the dressing over the filling and toss until every piece is evenly coated.
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