Instructions: Trio of Roasted Peppers, Radish Sprouts, Creamy Feta Dressing

PEPPERS: Preheat broiler. Wash peppers and pat dry. Put peppers on a baking sheet and broil for several minutes on each side until skins are very black and blistered. Remove from broiler and immediately seal peppers in a paper bag to steam for 10 minutes. (You can also use a bowl covered with a lid or a plate.) Remove peppers and carefully peel or scrape away all charred skin. Cut peppers in half and remove core and all seeds. Let cool.

DRESSING: Crumble cheese into bowl of a food processor. Add freshly ground black pepper to taste. Process gradually adding 7 to 8 tablespoons cold water, until very smooth.

SERVICE: Arrange 1 piece of color pepper on a plate; stack then fan: green, red, yellow. Each person gets a total of 1 1/2 peppers. Center a mound of sprouts on top. Drizzle with dressing and serve immediately. May garnish with thin strips of raw peppers in the three colors.

TIP: If you salt the peppers, remember that feta is a salty cheese.

Description: "Rainbow of grilled peppers crowned with a tuft of sprouts. Feta cheese makes "an exuberant dressing.""

NOTES : Vary the peppers color and the sprouts: daikon, radish, broccoli, alfalfa, soybean. etc.

serve with bread as meal, or as a first course.

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