Black Pepper 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 with almost no effort. Sweet diced carrot gets tossed with generous handfuls of fresh basil and flat-leaf parsley, then dressed in a simple apple cider vinegar and honey vinaigrette that ties everything together with a gentle tang. The whole thing is spooned into crisp romaine leaves, giving you a satisfying crunch in every bite without any heat or sharpness from black pepper. For anyone navigating a sensitivity to that spice, this recipe is a genuine breath of fresh air — the sea salt and vinegar do all the seasoning work, and the herbs bring more than enough complexity on their own. A scatter of torn fresh mint over the top adds an optional cooling note that makes the whole platter feel a little more special. Serve these immediately after assembling so the romaine stays crisp and the filling stays vibrant and fresh.
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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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