For the dressing, mix the olive oil, peppers, garlic and salt.
Make at least a few hours ahead or preferably overnight.
Cut the leaves in bite size pieces.
Add the carrot and all the acids, lemon and orange juice and vinegar.
Toss and leave in a cool place for 2 hours to marinade.(cook)
Discard the garlic from the dressing and pour the oil with the rest of the ingredients in the salad.
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