Orange, Onion, and Date Salad

I’ve borrowed the Mexican technique of soaking onions in an acidic bath–here, fresh lemon juice–to tame them a little for this North African-inflected salad. A dazzling, if unusual, blend of flavors, it’s an impeccable complement to a menu of latkes or other fried foods.

The salad is best served slightly chilled, so if you have time, cover the platter with plastic wrap before dressing the salad and refrigerate for about 30 minutes.