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": "d836890ba3ab40bfbd4071721bc9cfb1",
    "updated": "2025-04-24T11:35:28.400Z",
    "title": "Raw Brussels Sprouts Salad with Lemon, Anchovy, Walnuts, and Pecorino",
    "subtitle": null,
    "description": "This vibrant salad offers a zesty twist on a classic Caesar, highlighting the surprising deliciousness of raw Brussels sprouts.  Using early-season sprouts, which are compact with tender outer leaves, is ideal.  Shaving them thinly, whether with a mandoline or a sharp knife, is key to achieving the best texture.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "brussels sprouts, trimmed",
          " or anchovy fillets",
          "garlic clove, smashed and peeled",
          "extra-virgin olive oil",
          "hazelnuts or walnut halves and pieces, lightly toasted",
          "lemon",
          "kosher salt and freshly ground black pepper",
          "dried breadcrumbs",
          "pecorino romano cheese, for grating"
        ]
      }
    ],
    "instructions": [
      "For thin Brussels sprouts, a mandoline is recommended.",
      "If using a knife, trim any dry ends from the Brussels sprouts.",
      "Halve each sprout lengthwise through the core, then place a half cut-side down on a cutting board.",
      "Slice thinly from core to top using a sharp knife.",
      "Repeat this slicing process for the remaining sprouts.",
      "Place the shaved Brussels sprouts in a large bowl.",
      "Finely chop the anchovies into a paste.",
      "Mince the garlic and drizzle with a small amount of olive oil to prevent oxidation.",
      "Chop or crush the nuts into a mixture of small and larger pieces.",
      "Squeeze the lemon half over the sprouts and toss to coat.",
      "Add the anchovy paste and minced garlic (along with the oil) to the sprouts. Toss well, preferably using your hands to ensure even distribution.",
      "Season the mixture lightly with salt and generously with pepper.",
      "Add a generous amount of olive oil and toss again.",
      "Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice.",
      "Incorporate the nuts and breadcrumbs, tossing to combine.",
      "Arrange the salad on individual plates or a serving platter.",
      "Finish by grating a generous amount of Pecorino Romano cheese over the top and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This salad benefits from a generous amount of pepper.  The salt level may need less adjusting due to the saltiness of the anchovies and cheese.  The effort required to thinly shave the Brussels sprouts contributes significantly to the pleasant texture of the final dish."
  }
]