Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f877378f46e143d3b0559a0da4f0a3d4",
    "updated": "2025-05-18T08:33:59.355Z",
    "title": "Bistro Salad Bowl",
    "subtitle": null,
    "description": "This traditional Lyonnaise salad features a mound of peppery frisée softened by a warm bacon vinaigrette, topped with crisp bacon and a runny egg for a hearty and satisfying dish. To give the salad more texture, we combined the frisée with crunchy romaine lettuce. After cooking the bacon, the rendered fat is used to create a warm vinaigrette that softens the greens and balances their sharpness. Instead of classic poached eggs, fried eggs are used as a simpler option that still provides the traditional runny yolk. Crispy, quick-broiled baguette slices are perfect for dipping into the creamy yolk of the fried egg.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "slices baguette (sliced on bias).",
          "extra-virgin olive oil",
          "table salt, divided",
          "pepper, divided",
          "bacon, cut into (25.4 mm) pieces",
          "shallot, minced",
          "red wine vinegar",
          "water",
          "dijon mustard",
          "frisée (85 g), cut into (25.4 mm) pieces",
          "romaine lettuce heart (85 g), cut into (25.4 mm) pieces",
          "recipe fried eggs ."
        ]
      }
    ],
    "instructions": [
      "Position the oven rack about 6 inches from the broiler and preheat the broiler.",
      "Place the bread slices in a single layer on a rimmed baking sheet lined with aluminum foil.",
      "Brush the tops of the bread with olive oil and lightly season with a pinch of salt and pepper.",
      "Broil the bread until it turns a deep golden brown, about 60 to 90 seconds.",
      "Set aside the toasted bread until ready to serve.",
      "Cook the bacon in a 10-inch nonstick skillet over medium heat until crisp, about 5 to 7 minutes.",
      "Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.",
      "Pour off all but 2 tablespoons of the bacon fat from the skillet. (Add oil if needed to reach 2 tablespoons.)",
      "Add the minced shallot to the skillet and cook until softened, about 2 minutes.",
      "Remove the skillet from heat and whisk in the red wine vinegar, water, Dijon mustard, and the remaining salt and pepper, scraping up any browned bits from the pan.",
      "Pour the dressing into a bowl and clean the skillet with paper towels.",
      "Toss the frisée and romaine lettuce with half of the dressing to coat, then season with salt and pepper to taste.",
      "Distribute the salad among individual serving bowls, then top each with a fried egg, bacon pieces, and toasted bread.",
      "Drizzle the remaining dressing over each serving.",
      "Serve immediately."
    ],
    "notes_ingredients": "You may substitute escarole or a mix of sturdy greens in place of frisée. Instead of baguette, use homemade or store-bought croutons as preferred.",
    "notes_instructions": "For added depth, sautéed mushrooms with shallots and thyme can be served on top to enhance the salad's umami flavor."
  }
]