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": "3d3cfc7a9fea4d7a9807b8e3f95932d0",
    "updated": "2025-04-24T14:32:10.423Z",
    "title": "Warm Brussels Sprout Salad with Smoked Feta and Candied Pecans",
    "subtitle": null,
    "description": "This Brussels sprout salad has converted even the most skeptical vegetable eaters in our family.  The combination of sweet, savory, smoky, and rich flavors makes it a consistent favorite, especially during Thanksgiving.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "brussels sprouts",
          "cane sugar",
          "whole roasted and salted pecans",
          "smoked feta*",
          "olive oil",
          "golden balsamic vinegar (or champagne vinegar)",
          "sea salt flakes and cracked black pepper (to taste)"
        ]
      }
    ],
    "instructions": [
      "Begin by carefully separating the Brussels sprout leaves.",
      "Trim about 3/8 inch from the stem end of each sprout and gently pull the leaves apart.",
      "While this requires a little effort, the resulting texture is worth it.",
      "Press outward with your thumbs from the cut end to detach the largest leaves first, creating a more voluminous salad.",
      "Briefly blanch the separated leaves in boiling, heavily salted water until they become vibrant green (about 10 seconds).",
      "Immediately rinse the leaves under cold water to stop the cooking process.",
      "Thoroughly dry the sprout leaves using a salad spinner or by spreading them on a clean towel.",
      "Evenly distribute the cane sugar in a cold 10-inch frying pan and melt it over medium heat.",
      "As the sugar begins to melt around the edges, stir continuously until all lumps dissolve.",
      "Remove the pan from the heat.",
      "Add the pecans to the melted sugar, tossing to coat them completely.",
      "The mixture will resemble spun sugar, and the pecans will clump together as they cool.",
      "Spread the candied pecans on a plate to cool completely.",
      "Once cooled, break apart the pecan mass and coarsely chop the pieces.",
      "Dice the smoked feta into approximately 1/2-inch cubes.",
      "To assemble the salad, combine the olive oil and vinegar in a large frying pan over low heat.",
      "Avoid high heat, as the dressing should not sizzle.",
      "When the dressing is warm, add the Brussels sprout leaves and toss gently to coat.",
      "Transfer the dressed salad to a serving platter.",
      "Garnish with the candied pecans and diced feta. Season with sea salt and cracked black pepper to taste."
    ],
    "notes_ingredients": "*If smoked feta is unavailable, substitute regular feta cheese and add 1/4 teaspoon of liquid smoke to the dressing for a similar smoky flavor.",
    "notes_instructions": null
  }
]