Cilantro Parsley

Prepare the Chorizo: Cook the chorizo until crispy. Once cooked, let it cool, and then chop it into bite-sized pieces.
Make the Dijon Vinaigrette: In a small bowl, whisk together Dijon mustard and red wine vinegar. Slowly drizzle in olive oil while whisking continuously until the vinaigrette emulsifies. Season with salt and pepper to taste.
Shred the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any outer leaves that are wilted. Shred the Brussels sprouts using a sharp knife or a food processor with a shredding attachment.
Assemble the Salad: In a large salad bowl, combine the shredded Brussels sprouts, chopped scallions, and crispy chorizo pieces.
Dress the Salad: Pour the Dijon vinaigrette over the salad and toss until everything is evenly coated. Adjust the dressing to your taste preference.
Add Grated Eggs: Grate the hard-boiled eggs over the salad. The grated eggs will add a creamy texture and boost the overall richness of the dish.
Enjoy: Toss the salad one more time just before serving to ensure all the flavors are well combined. Serve immediately and enjoy this delightful combination of crispy chorizo, hearty Brussels sprouts, and zesty Dijon vinaigrette!