Start by grilling the red, green, and yellow peppers until their skins are charred black. Rinse under cold tap water, rubbing gently to peel off the skins, then slice into thin julienne strips.
Scrape and prepare the baby carrots: grate half and cook the other half al dente. Cool and set aside.
Wash the Bibb lettuce thoroughly and shred it into bite-sized pieces.
For the horseradish vinaigrette, whisk together 1 teaspoon horseradish, 1 tablespoon old-fashioned mustard, salt, and pepper. Slowly emulsify with 25 cl (250 ml) grapeseed oil for a smooth dressing.
Assemble on plates: layer Bibb lettuce leaves as the base, scatter the roasted pepper juliennes and grated carrots over top, and garnish with whole baby carrots.
Serve the vinaigrette in a sauce boat on the side.
Bibb lettuce, also known as limestone lettuce, offers a buttery, delicate crunch. It originated in the late 1800s from Kentucky horticulturist Jack Bibb, thriving in limestone-rich soil—hence its alternate name.
