Eating a Chez Panisse salad is an affair to remember. Alice Waters' chefs know how to use their vegetables to their fullest potential. If their descriptions are sometimes laborious (Blue Heron Farm Little Gems lettuce with mustard and beets, anyone?), that's because they take their salads very seriously. Their fresh greens are always local, organic, and in season, and often mixed with once-exotic greens like maché or fruits like blood oranges. "Dressings" are often so light they're undetectable, their sole existence to help enhance the vegetables' natural flavors. For a quicker, more casual, and cheaper meal, try the upstairs cafe instead of the prix-fixe downstairs restaurant. Savor each bite.