This recipe for croutons is courtesy of chef Eric Ripert and is used in his Arugula and Baby Artichoke Salad.
The Martha Stewart Show, March Spring 2008
- 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.
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