Make-Ahead Marinated Mushrooms with Kale, Shaved Carrots and Parmesan Recipe

Whisk together 6 tablespoons olive oil, mustard, pepper flakes, garlic, lemon juice and 1 large pinch each salt and black pepper. Add mushrooms; toss to coat (should be partly submerged in marinade). Cover and let marinate in refrigerator overnight. Meanwhile, heat 2 teaspoons olive oil in large skillet over medium-high heat until shimmering. Add broccolini and pinch salt. Cook, stirring occasionally, until bright green, about 5 minutes. Let cool, then toss together with Parmesan, carrots and kale. Store in airtight container. The next day, remove garlic from mushroom marinade. Spoon mushrooms and remaining marinade over salad and toss together. If preparing for work, pack altogether in airtight container to go.