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Squeeze the juice from one lemon and strain out the pips. Mince or grate the garlic into the lemon juice; let stand for about 10 minutes. This tempers the garlic so that it won’t overpower the salad.
Place the pecans on a baking sheet, put it in the cold oven and preheat to 350. When the oven reaches temperature and beeps, the nuts are usually toasted—do watch!—then remove the nuts to cool.
Clean and tear the Romaine into bite-size pieces. Place in large serving bowl.
Mix the brown sugar, salad oil, salt, pepper, and mayonnaise into the garlic/lemon juice. Blend well. (The mayo will keep the oil and liquid from separating, but it is optional if you prefer a lighter salad.)
Core the apples and slice into bite size wedges. Soak them in the juice from the second lemon so that they will not turn brown. Arrange the slices on the outside edge of the salad bowl.
Right before serving, toss the dressing with the salad. Top with toasted nuts, dried cranberries and grated parmesan.