In February, ideas grow like a freshly, green lettuce. Silvia Tack transforms the modules of the Canto sofa into a fertile planter from which a lush, vibrant plant emerges. The artwork reminds us that, like plants, design needs roots and a nurturing foundation to flourish and grow.
Inspired by the chiselled forms of quarries, Canto blends the solidity of industrial design with the flexibility and comfort of contemporary furniture. Each module appears sculpted from a solid block of stone.
With Canto, simplicity is key, just two modules allow for endless configurations, from a cosy sofa to unique islands and compositions that adapt to any space.
Just as lettuce evokes freshness, Canto redefines fresh design with its perfect balance of sculptural form and functionality.
Cooking with Alberto and Eduardo from MUT:
Fresh Lettuce Rolls with Chicken & Yoghurt Sauce
Lettuce takes centre stage in this recipe—fresh and structured, just like the modules of the design. The ingredients inside the rolls create a contrast of colours and textures, while the sauce brings everything together, echoing the harmony of the CANTO project. It’s a simple recipe, yet carefully composed with a refined aesthetic.
A light, fresh dish with vibrant colours that mirror the dynamic tones and shapes of the design. Perfect as a starter or a snack.
Ingredients (serves 4):
• 8 large leaves of romaine or iceberg lettuce (washed and dried)
• 200g cooked or grilled chicken breast (thinly sliced)
• 1 carrot (cut into thin strips or grated)
• 1 cucumber (cut into batons)
• 1 ripe avocado (sliced)
• 8 fresh mint leaves
For the yoghurt sauce:
• 1 plain or Greek yoghurt
• Juice of half a lemon
• 1 garlic clove (finely chopped or grated)
• 1 tbsp olive oil
• Salt and pepper to taste
Method:
- Prepare the lettuce leaves – Use whole leaves as the “wrap” for the rolls. Choose the largest and most flexible ones.
- Fill the leaves – Place a portion of chicken, carrot strips, cucumber, an avocado slice, and a mint leaf in the centre of each leaf.
- Roll them up – Carefully wrap each leaf, folding the sides towards the centre and rolling like a burrito. Secure with a toothpick if needed.
- Make the sauce – Mix the yoghurt with lemon juice, garlic, olive oil, salt, and pepper.
- Serve – Arrange the rolls on a plate and serve with the yoghurt sauce on the side for dipping
