First we'll make crispy toast. Cut the white bread into small cubes. Put parchment paper on a baking sheet and pour out our future croutons. Sprinkle with salt and also dry garlic. In no case do not use fresh garlic, otherwise it will burn.
Then we sprinkle our croutons with your favorite spices, I took basil.
Then sprinkle the croutons with olive oil and mix well. Then add the basil and garlic again and place in the oven at 180 degrees for 10-15 minutes.
While the croutons are cooking, grate the carrots on a fine grater.
In a deep bowl, put a mixture of lettuce leaves, grated carrots and a little pomegranate juice, about 2-3 tbsp. l., for the juiciness of the salad. Mix everything together.
Then add the pomegranate seeds and croutons, season with salt and olive oil.
Then grate the parmesan cheese on a coarse grater. Mix everything together.