Tree Nut 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 every bite together. The dressing is simple and completely homemade, so there's no guesswork about what's actually in it — just olive oil, vinegar, honey, and a pinch of sea salt. Optional torn mint scattered over the top adds a cool, refreshing finish that takes the whole thing up a notch. These cups are naturally light and fresh, making them a perfect starter, snack, or side that feels a little special without any fuss. Serve them immediately after assembling so the romaine stays crisp and the herbs stay lively.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!