Vegetarian 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. Finely diced carrot gets tossed with generous handfuls of fresh basil and flat-leaf parsley, then dressed in a simple vinaigrette of apple cider vinegar, olive oil, honey, and sea salt that ties everything together beautifully. The dressing is whisked up in minutes, and the whole filling is spooned right into crisp romaine leaves for a naturally handheld bite that's as satisfying to eat as it is to look at. Torn mint scattered over the top adds an optional but genuinely lovely finishing note that makes the herbs sing even louder. There's no cooking involved, which means the carrots stay crisp and the herbs stay vibrant — exactly what you want from a fresh, plant-forward dish. It works equally well as a light starter, a side alongside a bigger spread, or a quick lunch when you want something clean and full of flavor without a lot of fuss.
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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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