Tea-Smoked Squab on Mixed Greens and Herbs with Sesame Dressing

1 tsp. kosher salt 

1 tsp. crushed Szechuan peppercorns 

Blanch squab in boiling water for 3 minutes. Remove and cool. Rub squab with salt and peppercorns and leave uncovered in refrigerator overnight. 

1/4 c. tea leaves (jasmine, Earl Grey, etc) 

1 tsp. brown sugar 

1 tsp. rice 

1 tsp. Szechuan peppercorns 

1 tsp. dried lemon grass 

2 green onions, chopped 

Mix all ingredients together. Start a small fire in charcoal grill; wait until coals glow. Place squab on grill; toss tea leaf mixture onto fire. Close lid and smoke for 10 minutes. Finish cooking squab in over at 350 degrees for about 15 minutes. Remove and let sit for 5 minutes. Assemble assorted greens, herbs, tomatoes, and mushrooms for salad. 

Sesame Dressing 

1/4 c. rice vinegar 

1 c. safflower oil 

1 tsp. sesame oil 

1 tsp. soy sauce 

1/4 tsp. sugar dash fish sauce 

Combine ingredients to make dressing. Toss with greens. Cut squab from the bone; add to greens and serve.