Radicchio, Caper and Olive Tapenade

1 head Royal Rose radicchio, cored and chopped
1/2 cup nicoise olives, pitted and chopped
1/4 cup red onion, chopped
2 anchovy fillets, chopped
1 tablespoon capers
1 teaspoon chopped garlic
2 teaspoons extra virgin olive oil
1 teaspoon freshly ground black pepper

Combine the radicchio, olives, onion, anchovy, capers and garlic in a bowl. Drizzle with the olive oil and season with black pepper. Stir well to combine, and serve.