Considering Forage’s emphasis on hyperlocal seasonal menus—its helmed by alums of farm-to-fork specialist Ten Tables, which had a location here—it’s probably not surprising that high-quality produce elevates its salads. Example: Heirloom lettuces from East Boston’s Corner Stalk Farm, grown in shipping containers that serve as hydroponic gardens, are dressed with grated carrot and wild chive dressing. The under-the-radar restaurant also functions as a pickup spot for CSA shipments from Western Maine’s organic Buckle Farm. Rejoice, home salad chefs.