Nitrate & Nitrite 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 just a few minutes with zero cooking required. Finely diced carrot gets tossed with generous handfuls of fresh basil and flat-leaf parsley, then dressed in a simple apple cider vinegar and olive oil vinaigrette with a touch of raw honey for balance. Every ingredient is whole and unprocessed, which is exactly what makes this recipe such a natural fit for anyone avoiding preservatives commonly found in packaged and cured foods. Romaine leaves act as crisp, edible vessels that add satisfying crunch without weighing the dish down. A scatter of torn fresh mint over the top takes the flavor somewhere almost refreshing and a little unexpected. Serve these as a light starter, a side at a summer gathering, or a clean midweek lunch — they disappear fast either way.
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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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