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": "372d47fec5b548f085d03e2692b28eae",
    "updated": "2025-04-24T09:42:39.841Z",
    "title": "Butter Lettuce Salad with New Potatoes, Eggs, and a Warm Pancetta Vinaigrette",
    "subtitle": "This vibrant salad is perfect for a light yet satisfying meal, especially enjoyable on a warm day. The combination of tender butter lettuce, new potatoes, soft-cooked eggs, and a savory pancetta vinaigrette creates a delightful balance of flavors and textures.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "kosher salt and freshly ground black pepper",
          "new potatoes, scrubbed and halved, or quartered if larger than a walnut",
          "about ½ cup pancetta vinaigrette",
          "grainy dijon mustard",
          "head butter lettuce, leaves separated, washed, and dried well in a salad spinner",
          "soft-cooked eggs",
          "handful flat-leaf parsley leaves",
          "pickled onions, store-bought or homemade (optional)",
          "lemon"
        ]
      }
    ],
    "instructions": [
      "Fill a large pot with cold water and generously salt it.",
      "Add the potatoes and bring the water to a boil.",
      "Reduce the heat to a gentle simmer and cook the potatoes until tender, approximately 15 to 20 minutes.",
      "Monitor the potatoes closely as they cook quickly, preventing overcooking.",
      "Drain the cooked potatoes and allow them to cool slightly.",
      "In a saucepan, gently warm ½ cup of the pancetta vinaigrette and whisk in the Dijon mustard.",
      "Add the slightly cooled potatoes to the vinaigrette mixture and toss to coat evenly.",
      "Set the coated potatoes aside.",
      "Place the butter lettuce leaves in a large serving bowl.",
      "Gently break the soft-cooked eggs into pieces and add them to the lettuce along with the parsley and pickled onions (if using).",
      "Toss the ingredients lightly. Squeeze the juice from half a lemon over the salad, season with salt and pepper, and toss again.",
      "Add the warm potatoes and an additional 2 tablespoons of pancetta vinaigrette to the salad.",
      "Toss gently to combine all ingredients. Taste and adjust the vinaigrette according to your preference.",
      "Serve the salad immediately while the potatoes are still slightly warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": "New potatoes cook quickly, so keep a close eye on them to avoid overcooking."
  }
]