Squab and Flower Salad

One way to give a full flavor to a salad is to cook meats and toss their cooking juices, from the roasting pan or deglazed sauté pan, with the salad greens (or, as here, flowers) or add them to the vinaigrette. If you’re lucky enough to have an assortment of flowers, this salad makes a dramatic first course or light main course. Squab (fledgling pigeon) makes a perfect garniture because it’s full-flavored and will hold up to the flowers. I make a jus with the squab bones and add the jus and