¼ cup seasoned rice vinegar
¼ cup tahini
1 small garlic clove
7 Tbsp. extra-virgin olive oil, divided
1 cup (lightly packed) cilantro leaves with tender stems
Kosher salt
2 bunches curly kale, ribs and stems removed, leaves torn into big pieces
2 large oranges or small grapefruit (or a mix!)
⅓ cup crispy shallots or onions
2 tablespoons toasted sesame seeds
Blend vinegar, tahini, garlic, 5 Tbsp. oil, and 5 Tbsp. water in a blender or food processor until smooth. Add cilantro and purée until very smooth and bright green. Season dressing with salt. Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add half of kale to skillet and cook, undisturbed, until charred underneath and bright green, about 1 minute. Continue to cook, tossing once or twice, until kale is charred in spots and only partially wilted, about 1 minute longer. Transfer to a medium bowl. Repeat with remaining kale and 1 Tbsp. oil. Drizzle half of dressing over kale and toss to coat. Taste and season with salt. Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much flesh. Slice citrus however you want, working to avoid the central axis, which contains most of the seeds (you can slice into ¼"-thick rounds or cut into 1" pieces; they don’t need to be an exact shape or size). Scatter citrus over kale. Drizzle salad with more dressing (you’ll probably have some left over). Top with crispy shallots and sesame seeds.