Urfa Biber — also called Isot pepper — is a Turkish dried chili with a slow, raisin-dark heat and a faint chocolate undertone. It doesn't announce itself. It settles in. This salad is built for exactly that quality: crisp watermelon radishes, shaved fennel, sweet red pepper, a little shallot, lemon, good olive oil — and Urfa Biber doing quiet, essential work underneath it all. No cooking. Ten minutes. Something worth looking at.
Serves 2–4 as a side
Ingredients
2–3 watermelon radishes, very thinly sliced (mandoline preferred)
1 fennel bulb, diced (fronds reserved for garnish)
1 sweet red pepper, diced
½ shallot, finely diced
½ lemon, juiced
1 tsp Villa Jerada Urfa Biber
4 tbsp Villa Jerada Atlas Olive Oil
Flaky sea salt to taste
Instructions
Slice the watermelon radishes as thin as you can — a mandoline gives the best results and the most dramatic color. Arrange them on a serving plate or in a wide bowl.
Combine the diced fennel, red pepper, and shallot. Scatter over the radishes.
In a small bowl, whisk together the lemon juice, olive oil, Urfa Biber, and a pinch of salt. Taste and adjust.
Pour the dressing over the salad. Garnish with reserved fennel fronds if you like.
Serve immediately, or let it sit for 5 minutes to let the Urfa Biber bloom into the dressing.
Notes Urfa Biber has a slow heat — it builds over a few minutes rather than hitting immediately. Let the dressed salad rest briefly before serving so its full character comes through. The radishes also hold up well, so leftovers keep overnight without going soggy.