An il Fustino recipe

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Author: James R. Kirkley, III

Recipe from one of our favorite TV chefs - Chef Tell. A baby-boomer favorite.

Serves: 6

Cucumber Dill Salad


2 large, English cucumbers
1/2 cup, sour cream
2 teaspoons, il Fustino White Balsamic Vinegar
dried dill weed
salt and freshly ground black pepper
1 tablespoon, fresh lemon juice
3 tablespoons, onion - very finely minced


  1. Thinly slice cucumber (peeled or unpeeled). This is best done with a mandolin if you have one.
  2. Place sliced cucumbers in a bowl with a good sprinkle of kosher salt. Toss to distribute.
  3. Let sit at least 30 minutes.
  4. Drain off the accumulated liquid.
  5. Place cucumbers in a clean, flour cloth, kitchen towel or cheese cloth, squeeze until most liquid from cucumbers is extracted.
  6. Place cucumbers in bowl.
  7. Add the sour cream, lemon juice, white balsamic vinegar, pepper, and salt (careful with the salt they should already be somewhat salty).
  8. Add onions and dill to taste. It takes more dill than you might imagine. Keep tasting as you go.
  9. Chill for two to three hours before serving