- 1 firm-ripe papaya (10 to 12 oz), halved lengthwise
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon minced onion
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon minced garlic
- 1 teaspoon dry mustard
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup vegetable oil
- Lettuce leaves
- Scrape seeds from papaya and coarsely chop enough seeds to measure 2 tablespoons. Discard remaining seeds, then peel papaya halves and slice.
- Press ginger in a fine-mesh sieve or a garlic press into a small bowl to extract juice (about 1 teaspoon), discarding pulp. Whisk in chopped papaya seeds, onion, tarragon, garlic, mustard, lemon juice, salt, and pepper and add oil in a slow stream, whisking until emulsified.
- Divide lettuce and papaya slices among 4 plates and drizzle with dressing.