Preparation

• Prepare a high gas or charcoal grill fire. In a medium bowl, whisk together the lemon juice, tahini, sesame oil, garlic, and 1 Tbs. water until smooth. Season to taste with salt and pepper.
• Wash the kale and shake off excess moisture. Arrange the kale in a single layer on top of a paper towel–lined baking sheet. Set aside. Whisk together ¼ cup of the olive oil, the coriander, ¼ tsp. salt, and a few grinds of pepper in a small bowl. Massage the leaves of the kale with the oil mixture until evenly coated. Brush the pita bread with the remaining 1 Tbs. of olive oil.
• Arrange the kale leaves and pitas on the grill in a single layer and cook until lightly charred, about 1 minute. Flip and cook on the second side until the kale is crisp on the edges and the pita is golden brown, about 1 minute.
• Remove from the grill, cut the tough center stems from the kale, and cut into bite-size pieces. Arrange the kale on a serving platter. Cut the pita into bite-size pieces and sprinkle them over the top of the salad.
• Drizzle the salad with the dressing and serve immediately.