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": "6361c0e55d9d45b5a3e52bdc89e3ab4e",
    "updated": "2025-04-24T10:11:05.546Z",
    "title": "Shaved Collard Green Salad with Cashews and Pickled Peppers",
    "subtitle": "A surprising and delightful salad featuring raw collard greens, crunchy cashews, and tangy pickled peppers.",
    "description": "This vibrant salad reimagines collard greens, typically cooked, as a refreshing raw dish. The unexpected combination of cashews, cashew butter, and pickled peppers creates a unique and satisfying flavor profile.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mushrooms (creminis are fine, or use wild mushrooms if you have them)",
          "kosher salt and freshly cracked black pepper",
          "collard greens",
          "red or green cabbage (about 1/4 small head)",
          "cashew butter",
          "white wine vinegar",
          "pickle liquid (from the pepperoncini jar)",
          "extra-virgin olive oil",
          "seeded and chopped pepperoncini or other pickled peppers",
          "roughly chopped toasted cashews"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Spread the mushrooms on a baking sheet and roast without oil until they release moisture and develop slightly dry edges. This may take 15 to 30 minutes depending on the mushroom variety.",
      "Season the roasted mushrooms with salt and set aside to cool.",
      "Remove and discard the thick rib from each collard green leaf.",
      "Stack a few collard leaves and tightly roll them into a cylinder.",
      "Thinly slice the collard roll crosswise, creating very thin strips.",
      "Place the shredded collards in a large bowl.",
      "Remove the core from the cabbage and slice it similarly to the collards. Add to the bowl with the collards.",
      "In a separate bowl, whisk together cashew butter, vinegar, and pickle liquid.",
      "Once blended, whisk in 2 tablespoons of olive oil and season generously with salt and pepper.",
      "Adjust the seasoning until the sauce reaches your desired flavor.",
      "Add the cooled mushrooms and pickled peppers to the greens. Pour the dressing over the mixture and toss thoroughly to coat.",
      "Use tongs to ensure even distribution of the thick dressing.",
      "Taste and adjust the seasoning as needed, adding more vinegar, pickle juice, salt, or pepper.",
      "Garnish with chopped cashews and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]