Chestnut 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. Crisp romaine leaves cradle a vibrant filling of finely diced carrot, fresh basil, and flat-leaf parsley, all tossed in a honey-apple cider vinegar dressing that's tangy, lightly sweet, and completely addictive. The dressing emulsifies beautifully with just a quick whisk, coating every piece of carrot and herb so each bite is balanced and full of flavor. Optional torn mint scattered over the top adds one more layer of freshness that really makes the whole thing pop. For anyone navigating tree nut concerns, this recipe is a genuinely clean option — every ingredient is straightforward, whole, and easy to verify at a glance. Serve these as a light starter, a side at a summer gathering, or a quick weekday lunch that feels a little more special than it has any right to be.
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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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