INGREDIENTS
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•3 T. butter, divided
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• 1/4 cup finely chopped shallots
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•2 small heads Boston, Bibb or Buttercrunch lettuce, leaves separated, rinsed and dried
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• 1/4 cup chopped fresh parsley
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•6 cups buttermilk
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•Salt and pepper to taste
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•Cayenne or paprika to garnish