This recipe for croutons is courtesy of chef Eric Ripert and is used in his Arugula and Baby Artichoke Salad.
- 2 tablespoons butter
- Sourdough bread, crusts removed, cut into 24 cubes (1 inch each)
- Coarse salt and freshly ground pepper
Heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper. Transfer to a paper-towel-lined plate to drain.