How to Make It
Whisk together mayonnaise, liquid from 1 jar pimiento-stuffed olives, fresh lemon juice, and black pepper in a bowl until combined. Stir in chopped pimiento-stuffed olives and chopped fresh flat-leaf parsley. Place 4 heads baby romaine lettuce, halved vertically, on a serving platter, and drizzle with dressing. Top lettuce with parsley leaves.