|Mixed salad leaves||2 Cup (32 tbs) (Selection Of Salad Leaves, Such As Mache, Red Leaf Lettuce, Radicchio, Escarole)|
|Canned artichoke hearts||6 , halved|
|Fennel||1 , thinly sliced (Use Whole Fennel)|
|Belgian endive head||1 , separated into leaves|
|Button mushrooms||4 Ounce|
|Cherry tomatoes||1/2 Pound|
|Grated carrots||2 Cup (32 tbs)|
|French dressing||6 Tablespoon|
|French bread||1 Small , thinly sliced and toasted|
|Black olives||1 Pound , pitted (Use Large Size Olives)|
|Garlic||2 Clove (10 gm) , peeled|
|Canned anchovies||2 Ounce , drained|
|Drained capers||1/3 Cup (5.33 tbs)|
|Olive oil||3 Tablespoon|
Place all the tapenade ingredients in a blender or food processor and blend until smooth.
Divide the mixture between 6 small dishes.
Arrange the salad ingredients on 6 large plates and drizzle over a little dressing.
Serve with the tapenade and toasted French bread.
The anchovy-flavored tapenade is spread over the bread.