Hazelnut 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 zero cooking required. Crisp romaine leaves cradle a vibrant filling of finely diced carrot, fresh basil, and flat-leaf parsley, all tossed in a simple honey-apple cider vinegar dressing that ties everything together beautifully. The dressing is whisked from pantry staples — olive oil, raw honey, apple cider vinegar, and sea salt — so there's no guesswork and no label-reading anxiety at the store. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects, built entirely from fresh produce and clean, straightforward ingredients. A scatter of torn mint over the top adds an optional pop of freshness that takes the whole thing up a notch. Serve these immediately after assembling so the romaine stays crisp and the filling stays lively — they disappear fast at the table.
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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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