Yeast 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. Finely diced carrot gets tossed with generous amounts of fresh basil and flat-leaf parsley, then dressed in a simple vinaigrette of apple cider vinegar, olive oil, and a touch of raw honey — no fermented or leavened ingredients anywhere in sight. That matters more than it sounds, because so many dressings and condiments sneak in hidden fermented components that can be tricky to spot on a label. Here, every ingredient is straightforward and whole, so you can serve these with total confidence. The romaine leaves act as crisp, natural vessels that add a satisfying crunch without any bread or wrap involved. A scatter of torn fresh mint over the top is optional, but it adds a cool, aromatic lift that really ties the whole thing together. Serve them immediately so the leaves stay crisp and the herbs stay vibrant — this one is best enjoyed fresh off the platter.
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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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