In lieu of the traditional horseradish for Passover, try this recipe for an onion-parsley relish, from Ayla Algar’s excellent Classical Turkish Cooking. The raw red onion, whose sting is mitigated slightly from marinating in salt, will certainly evoke the tears of slavery.

Ingredients
- 1large red onion
- ¾tsp salt
- 1cup chopped flat-leaf parsley
Yield: Makes about 1 1/2 cups.
Preparation
- Step 1
Quarter the onion and slice paper-thin.
- Step 2
Sprinkle with salt and let stand 10 minutes.
- Step 3
Toss with parsley.
Note: This recipe can also be used as an accompaniment to grilled meats and fish.