Before carrots were orange, they were purple—not unlike the ones you’ll find at Greenmarket’s Paffenroth stand. With a striking shade of mauve on the outside and a deep-orange interior, they’re sweeter, crisper, and more nutritious than the average carrot. The Standard Grill’s Dan Silverman, whose recipe follows, is a fan. And so are the Orange County deer that prowl the Paffenroth property like bandits. According to owner Alex Paffenroth, these culinarily advanced ruminants recently took out a field of purples, ignoring entirely the white, yellow, and orange varieties. -- Robin Raisfeld & Rob Patronite

Ingredients

FOR THE SALAD:
1 bunch purslane
2 purple carrots
3 to 4 ounces feta cheese, diced into half-inch pieces
2 tbs. pine nuts, toasted
Salt and pepper

FOR THE VINAIGRETTE:
3 1/2 tbs. extra-virgin olive oil
1 tbs. red-wine vinegar
1 tbs. fresh oregano leaves, chopped (from Greenmarket’s Stokes Farm stand)
1 tbs. shallots, minced
Salt and pepper

Instructions

For the salad: (1) Remove big stems from the purslane and wash in a salad spinner. Wash carrots well and trim tops. (2) Slice carrots very thin lengthwise with a mandoline, shock in an ice-water bath, spin dry, and combine with purslane in a large bowl. Season with salt and pepper. For the vinaigrette: In a small bowl, whisk in the olive oil with the vinegar, oregano, shallots, and salt and pepper. Toss with the purslane and carrots. To serve: (3) Plate salad and sprinkle with feta and pine nuts. (Published 2009)