The Simple Tool That Completely Revolutionized How I Make Salad
published about 2 hours ago
We eat a lot of salad in our house — especially at dinnertime. It isn’t that we’re so virtuous; it’s usually because by the end of the day I just can’t cook a vegetable side dish that requires any effort. Salad is simple. Plus, I’m a recipe developer, which means I frequently have a random assortment of fresh and cooked vegetables in the fridge that need to be used up. Salad is the perfect way to do that. No cooking plus avoiding food waste? Win-win!
The tool that has revolutionized my frequent salad-making endeavors: the OXO Good Grips Chopped Salad Scissors . A chopped salad is easy and pleasant to eat, and looks appealing, too. If you’ve been missing all those chopped salads you used to pick up on the go pre-pandemic, you will love this tool that makes DIY-ing them a breeze.
Buy NowNormally I would not advocate for a kitchen tool that essentially only does one thing — my teeny Brooklyn kitchen can only accommodate the absolute necessities, and everything has to do double (or triple) duty. But I make an exception for these nifty scissors because they are just that good.
For one thing, the blades are curved at the top, so you can chop right in the bowl without scratching it. That saves you having to clean a cutting board and knife. The blades are micro-serrated stainless steel, so you can use them on an array of ingredients — they’re strong enough to cut through firmer items (such as snap peas), and also sharp enough to chop lettuce and kale without mangling it. You can even shred chicken with them. The blades are also wide, so you can use them to toss the ingredients together as you chop.
Two ingredients I tend not to toss in when I use the scissors: carrots and tomatoes. Carrots can be awkward and don’t seem to cut evenly, and tomatoes do end up mangled. To solve this I buy shredded carrots and I toss in cherry tomatoes after my salad is chopped.
When I’ve used kitchen shears to chop salad in the past I’ve found that my grip gave out before everything was chopped. In comparison, the grip on these OXO scissors are soft, and the blades are spring loaded, so they’re comfortable to hold and they kind of help you along with chopping. And lefties, rejoice: These scissors are designed to be used in either hand.
Now, if you’re wondering how to store these sharp miracle scissors, good news: You can lock the scissors closed with a simple little tab that easily snaps into place. And they’re a cinch to clean, because there are no tricky nooks or crannies to get into.
Beth Lipton
Contributor
Beth Lipton is a Brooklyn-based recipe developer, freelance food and wellness writer, and cookbook author. Her recipes and writing have appeared in Clean Eating, Well+Good, Health, Paleo magazine, FoodNetwork.com, Epicurious, Furthermore, Travel + Leisure and others. She has also developed recipes for brands including Primal Kitchen, Butcher Box and YouTheory. Beth is a graduate of the Natural Gourmet Institute health-supportive culinary school. She has a new cookbook about how and why to eat more animal protein, coming out early in 2022.
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