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"I created the Chop-chop Salad to celebrate the opening of my newest restaurant, DBGB , on the Bowery in Manhattan. The salad is refreshing, with an Asian influence\u2014a nod to the restaurant&amp;#039;s location on the edge of Chinatown. It has become the house salad at DBGB, but it&amp;#039;s likely to become a favorite at your home as well, since it&amp;#039;s perfect for the warm days ahead.  The dish is a summery, slightly exotic version of a classic Cobb salad. Its flavors are a mix of the zesty and sweet, with vinegar, citrus fruit, seafood that has been marinated in ginger and chili, and even crunchy watermelon. A ginger, sesame, and soy dressing pulls all the ingredients together. Yet the recipe isn&amp;#039;t complicated\u2014the only real labor involved is cutting the vegetables. Plus, it&amp;#039;s ideal for a crowd. You can prepare much of it ahead of time, even the seafood, and then assemble the salad at the last minute. And if your party grows larger than planned, add a bit more lettuce and serve a cool and refreshing soup with a nice crusty loaf of bread alongside. What to Drink  To play off the complex mix of flavors in this salad, Raj Vaidya, head sommelier of Restaurant Daniel, suggests Josef Leitz Eins Zwei Dry 3 2008, a Riesling from the Rheingau region of Germany ($14). &amp;quot;It&amp;#039;s bone-dry\u2014a very fresh and mineral Riesling, with beautiful fruit aromas and flavors and a fairly light body.&amp;quot; His other choices are Hirsch Gr\u00FCner Veltliner Lamm 2003 ($38) from the Kamptal region of Austria, and the Marcel Servin Chablis from Burgundy in the great 2007 vintage ($27). &amp;quot;Both are fuller bodied,&amp;quot; he explains, &amp;quot;and pair well with the richness of the dressing and the seafood.&amp;quot; Click here to see the recipe for Chop-Chop Salad with Gingered Shrimp and Calamari. "^^<http://www.w3.org/2001/XMLSchema#string>
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