- 1/2 small fennel bulb, finely chopped, plus 1 tablespoon chopped fronds
- 2 Fresno chiles or jalapeños, seeded, finely chopped
- 1/2 small shallot, finely chopped
- 1 teaspoon finely grated Meyer lemon zest
- 3 tablespoons fresh Meyer lemon juice
- Kosher salt
- Combine fennel bulb and fronds, chiles, shallot, lemon zest, and lemon juice in a small bowl; season lightly with salt. (Serve alongside oysters.)