Tangy avocado salad, hot walnuts, a word on weights, and wine-tasting secrets - includes related articles - includes recipe

Sunset, April, 1995 by Jerry Anne Di Vecchio

HOT TIP

Barbecue problems?

The kettle-shaped barbecue introduced by Weber about 30 years ago turned cooking over coals (and now gas) into a controllable, predictable art. Now Weber has established a barbecue hot-line. From April 10 through Labor Day, its army of experts will be on call from 6 to 4 Mondays through Fridays to answer questions about charcoal or gas grilling. Just dial (800) 474-5568.

RELATED ARTICLE: A TASTE OF THE WEST

Avocado and Chevre Red Pepper Salad

2 large (about 3/4 lb. each) firm-ripe avocados 3 tablespoons lime juice 1/2 cup firmly packed fresh chevre (goat cheese) 1 teaspoon dried or 2 teaspoons chopped fresh tarragon leaves Salt 1 jar (12 oz.) roasted red peppers 2 to 3 cups finely shredded green cabbage 1 baguette (8 oz.), sliced and toasted Chili balsamic dressing (directions follow) Fresh cilantro (coriander) leaves

Cut avocados in halves lengthwise and twist apart. Leave pit in 1 avocado half and rub avocado with a little of the lime juice; set this half aside.

Peel remaining 3 avocado halves, discarding pit. On a rimmed plate, coarsely mash these avocados with remaining lime juice, chevre, and tarragon. Add salt to taste.

Drain roasted peppers and separate into 4 equal portions, keeping large pieces intact (slit whole peppers open along 1 side). Group scrappiest pieces in centers of 4 salad plates, laying flat. On top of the peppers on each plate, mound 1/4 of the cabbage, then top with 1/4 of the avocado mixture. Drape the large, smooth portions of peppers over avocado and pat gently to shape neatly. (If making ahead, cover airtight and chill up to 6 hours.) Peel and pit remaining avocado half and cut into thin slices. Arrange slices equally on the 4 plates beside filled peppers. Accompany with toasted baguette slices, and drizzle salad and toast with chili balsamic dressing. Garnish with cilantro. Makes 4 servings.

Per serving: 554 cal. (57 percent from fat); 14 g protein; 35 g fat (8.7 g sat.); 51 g carbo.; 623 mg sodium; 13 mg chol.

Chili balsamic dressing. Break off stems and shake seeds out of 2 mild dried red chilies (California, New Mexico, or mulato). Coarsely crumble or chop chilies and put in a 6- to 8-inch frying pan over lowest heat with 2 to 3 tablespoons olive oil. Heat about 10 minutes to flavor oil with chilies, then let mixture stand until cool (if making ahead, cover when cool and let stand up to 1 day). Add 2 to 3 tablespoons balsamic vinegar: stir to serve.

RELATED ARTICLE: BOB THOMPSON ON WINE

Mesmerize by memorizing

Newcomers to wine hear stories about the expert who takes one sip of a mystery wine and tells all: who made it, in what year, from exactly which village. Most of us are torn between belief and suspicion.

There is a simple fact behind the feat. Differences in sun and soil will make any grape variety behave one way in one place, another way somewhere else. If you want to be an instant expert, here is the game (if you are a waste-not, want-not, as I am, get six to eight people together and go directly from tasting to dinner).