Romaine Leaves with Creamy Olive Dressing

I had planned to make a chopped salad to go with our Cabbage, Sausage & Potato Soup but then a recipe in the December 2017 issue of Southern Living caught my eye. Here's my rendition of that recipe based on what I had in the fridge. 
This salad has lots of possibilities -- top lettuce leaves with a chunky blue cheese dressing; or add nuts, sunflower seed or pumpkin seeds instead of olives . . . the ideas are endless!

Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed  (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
   
2. Arrange lettuce leaves on a platter.
   
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.

Recipe without photos . . .
Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
2. Arrange lettuce leaves on a platter.
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.