Crisp romaine leaves stand in for any kind of bread or wrap here, making these fresh, herb-loaded cups a genuinely satisfying option when you need to sidestep grain-based ingredients entirely. The filling is a bright mix of finely diced apple, shredded carrot, and a generous handful of both basil and flat-leaf parsley — sweet, herby, and a little earthy all at once. A quick honey-and-apple-cider-vinegar dressing ties everything together with just enough tang to balance the sweetness of the apple. Because every component is whole and unprocessed, there's no label-reading anxiety and no hidden grain fillers to worry about. Toasted pumpkin seeds scattered on top add a satisfying crunch and a subtle nuttiness that makes the whole thing feel more substantial. These cups come together fast, look gorgeous on a platter, and work equally well as a light lunch or a crowd-pleasing starter at a dinner party. Serve them immediately after assembling so the romaine stays crisp and the filling stays fresh and vibrant.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Separate the romaine hearts into individual leaves, selecting the 10–12 largest, most cup-shaped leaves. Rinse and pat completely dry, then arrange on a serving platter.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and sea salt until the dressing is smooth and emulsified.
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