Ingredients

• 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

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Instructions

1. Combine fennel bulb and fronds, chiles, shallot, lemon zest, and lemon juice in a small bowl; season lightly with salt. (Serve alongside oysters.)