Caesar Salads are ubiquitous – you can find them on menus ranging from the local diner – with or without grilled chicken or salmon – to the most haute of restaurants.  I happened to love a great Caesar – just had one of the bests at Zuni Café in San Francisco.  However, sometimes it’s fun to do a different take on a classic and here is a salad that sorta mimics a Caesar but….. And it features one of my most favorite winter fruits – a juicy tart pomegranate.

About ½ loaf peasant bread, cut into chunks
¼ cup extra virgin olive oil
1 teaspoon minced garlic
Sea salt and pepper
¼ pound slab bacon, cut into cubes
¼ pound feta cheese, coarsely crumbled
3 tablespoons plain Greek yogurt
Juice of 1 small lemon
Seeds of 1 small pomegranate
1 head romaine lettuce, cut, crosswise, into thick ribbons
Freshly grated Pecorino Romano for garnish, optional

Preheat the oven to 325°F.
Line a baking sheet with sides with a silicone baking sheet.  Set aside.
Place the bread cubes in a large mixing bowl.
Combine 2 tablespoons of the oil with the garlic in a small bowl, stirring to blend completely.  Pour the garlic oil over the bread cubes, add salt and pepper, and toss to lightly coat each piece.
Pour the seasoned bread cubes onto the prepared baking sheet, spreading out in an even layer.  Transfer to the preheated oven and bake, tossing occasionally, for about 12 minutes or until nicely toasted.  Remove from the oven and set aside.
While the croutons are toasting, place the bacon into a medium frying pan over medium heat.  Fry, stirring frequently, for about 8 minutes or until well browned and crisp.  Using a slotted spoon, transfer to a double layer of paper towel to drain.
Combine the cheese with the yogurt in a small mixing bowl.  Add the remaining 2 tablespoons of olive oil along with the lemon juice.  Season with pepper and stir with a fork to blend well, leaving some of the feta crumbles.
Place the lettuce in a large salad bowl.  Add the dressing along with the croutons and half of the pomegranate seeds, tossing to blend well.  Sprinkle the remaining pomegranate seeds along with the bacon lardons over the top and then garnish with a good sprinkle of Pecorino Romano cheese.  Serve immediately before the lettuce loses its crispness.