Ingredients
1 1/2 tbsp. extra-virgin olive oil
1 1/2 tbsp. fresh lemon juice
1 1/2 c. (packed) small watercress sprigs
3/4 c. finely shredded red cabbage
1/4 c. very thinly sliced red onion
Salt and freshly ground pepper
16 slice rare roast beef (about 1 pound)
pesto
Preparation
Step 1In a medium bowl, whisk the olive oil with the lemon juice. Add the watercress, cabbage and onion, season with salt and pepper and toss.Step 2Spread the roast beef slices on a work surface in pairs, overlapping them slightly along the sides, so you have eight 7-by-8-inch rectangles. Season the roast beef with salt and pepper. Mound the watercress salad on the meat and roll into tight cylinders. Trim the ends and cut the rolls into thirds. Sprinkle with salt, dot with pesto and serve.Step 3Make Ahead: The rolls can be refrigerated for up to 1 hour.
