I’ve been summering in East Hampton since 1959 and have a studio in Springs where I make sculpture. I am noted for two other recipes: chili and fish soup.
“S. O. S.”
| 1 handful fresh sorrel |
| 3 tablespoons vinegar |
| 1 can sardines |
| 3 shots Tabasco |
| 1 onion, finely chopped |
| 1/3 cup mayonnaise |
| 3 tablespoons olive oil |
| Salt and Pepper |
Roll up sorrel leaves like a cigar and chop Greek-style (to make thin confetti-looking strips). Combine with other ingredients and spread on your best cracker.
