Peel lemons with a vegetable peeler; cut rind into thin strips, and place in a saucepan. Add water to cover; bring to a boil. Reduce heat; simmer 5 minutes. Drain and cool.
Squeeze lemons, reserving 1/2 cup juice.
Cook coriander and pine nuts in a heavy skillet over low heat, stirring constantly, until lightly browned. Stir in lemon rind, reserved lemon juice, and oil; cook, stirring often, 2 minutes.
Combine dates and onion in a bowl; stir in lemon mixture. Let stand 30 minutes.
Chef Allen's, North Miami Beach, Florida
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