Romaine with Creamy Olive Dressing

3/4 c. mayonnaise
1 T. liquid from a jar of pimiento-stuffed green olives
1 T. fresh lemon juice
1/2 t. black pepper
1/3 c. chopped pimiento-stuffed green olives
2 T. chopped fresh flat-leaf parsley
4 heads baby romaine lettuce, halved vertically
Extra parsley leaves, for garnish

Whisk together mayonnaise, olive liquid, lemon juice, and pepper until combined. Stir in chopped olives and parsley. (Can make the day before and refrigerate until needed.)

Place romaine on a serving platter and drizzle with dressing. Top with parsley leaves. 

Serves 8.

Adapted from Southern Living magazine, Dec. 2017, p. 183.