Egyptian Onion & Parsley Salad With Ginger

• 3 medium onions, thinly sliced (3 varieties - red, yellow, white)
• 3 tablespoons coarsely chopped flat-leaf parsley
• 1.5 tablespoon lemon juice
• 1.5 tablespoon extra-virgin olive oil
• Fresh ginger, slivered
• Coriander seed
• Pinch salt
• Freshly ground black pepper
• 1 Pita, cut in 6 wedges
• 2 Cloves fresh Garlic
• 2 Bunches red leaf lettuce or radicchio, washed
• 6 large dates (preferably Medjool)
• Feta cheese
• Sesame seeds, toasted

1. Soak the onions in 2 cups hot water for 4-5 minutes. Drain and dry on paper towels. Add the next 7 ingredients and mix together. Refrigerate.
2. Drizzle pita slices with olive oil, rub with garlic cloves and toast under broiler.
3. Carefully slice and pit dates (creating a pocket). Stuff with feta and roll in toasted sesame seeds.
4. Plate onion salad with red leaf lettuce or radicchio, and add pita slice and roasted stuffed date.

onions, flatleaf parsley, lemon juice, extravirgin olive oil, fresh ginger, salt, freshly ground black pepper, wedges, garlic, red leaf, dates, cheese, sesame seeds

Taken from www.epicurious.com/recipes/member/views/egyptian-onion-parsley-salad-with-ginger-1206848 (may not work)