Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "d098e26811cb43d29fd945eabd871c40",
    "updated": "2025-05-18T02:23:45.675Z",
    "title": "Green Sauce Bowl Inspired by Laurie Colwin",
    "subtitle": "Watercress Sauce, Steamed Vegetables, Quick-Pickled Radishes",
    "description": "This vibrant recipe, inspired by Laurie Colwin and Jeanette Kossuth, features a refreshing watercress sauce served over steamed vegetables accompanied by quick-pickled radishes. It offers a wholesome and versatile dish that encourages experimentation with herbs and garnishes.",
    "ingredients": [
      {
        "section": "For the pickled radishes",
        "ingredients": [
          "radishes",
          "fine sea salt",
          "sugar",
          "apple cider vinegar or sherry vinegar",
          "water"
        ]
      },
      {
        "section": "For the green sauce",
        "ingredients": [
          "bunch watercress, cleaned and dried",
          "scallions",
          "loosely packed mixed fresh herbs or peppery greens, such as parsley, cilantro, basil, arugula or radish greens",
          "mild-flavored olive oil",
          "heaping tablespoon dijon mustard",
          "garlic clove",
          "salt"
        ]
      },
      {
        "section": "For the vegetables",
        "ingredients": [
          "head broccoli (225 to 280 g).",
          "small, waxy potatoes (225 to 280 g), scrubbed clean",
          "zucchini or other summer squash (225 g)."
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "freshly cooked mixed grains",
          "toasted walnuts or cashews, for garnish",
          "capers, rinsed and coarsely chopped, for garnish"
        ]
      }
    ],
    "instructions": [
      "Using a mandoline or a sharp chef’s knife, slice the radishes into thin rounds.",
      "Place them in a bowl with the sea salt and sugar and allow to rest for 15 to 20 minutes.",
      "Gather the radishes in your hands and gently squeeze out the liquid, then discard it.",
      "Pour the vinegar and water over the radishes and let them soak while you prepare the rest of the dish.",
      "Pick about 2 cups of watercress leaves and tender sprigs to set aside as garnish.",
      "Thinly slice the white parts of the scallions and reserve them separately.",
      "Cut the pale and dark green scallion segments into 1- to 2-inch lengths.",
      "In a blender, combine 1/3 cup olive oil and the Dijon mustard, then add the remaining watercress stems and leaves, the green scallion parts, the mixed herbs, garlic, and salt.",
      "Blend until very smooth, adding additional olive oil by the tablespoon as needed to achieve a loose sauce consistency.",
      "Prepare the vegetables by trimming the broccoli into bite-sized florets and peeling the stalk to cut it into pieces.",
      "Cut the potatoes into halves or quarters depending on their size.",
      "Trim the ends of the zucchini and slice into ½-inch rounds.",
      "Fill a saucepan with about ½ inch of water and bring it to a simmer.",
      "Place a steamer basket in the pan and add the broccoli.",
      "Cover and steam for 4 to 6 minutes, until the broccoli is tender when pierced.",
      "Remove the broccoli with tongs and set aside on a plate, reserving the steaming water.",
      "Add the potatoes to the steamer basket, cover, and steam for 5 to 7 minutes until tender.",
      "Transfer the potatoes to the plate with the broccoli and add the zucchini to the steamer basket.",
      "Steam the zucchini for 3 to 4 minutes until tender, then combine with the other vegetables.",
      "To serve, distribute the cooked grains into four bowls and arrange the steamed vegetables on top.",
      "Spoon approximately 2 generous tablespoons of green sauce over each bowl.",
      "Garnish with toasted nuts, chopped capers, a small mound of pickled radishes, reserved scallion whites, and watercress leaves.",
      "Serve immediately, offering additional green sauce at the table."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]