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": "a106c84320964cd8b9f2c81f0ff35d75",
    "updated": "2025-04-24T11:06:12.132Z",
    "title": "Carrot, Date, and Olive Salad with Crème Fraîche",
    "subtitle": "A vibrant salad featuring colorful carrots, olives, dates, and a creamy crème fraîche base. Perfect for any season, this dish can be elevated with a crispy frico garnish.",
    "description": "This vibrant salad is a delightful mix of textures and flavors. It showcases the sweetness of carrots and dates, the saltiness of olives, and the tang of vinegar, all brought together by the richness of crème fraîche. While rainbow carrots add a beautiful touch in early summer, this salad is equally enjoyable with regular carrots throughout the year. For a special occasion, consider individual plating with a large frico garnish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "carrots, trimmed and peeled",
          "extra-virgin olive oil",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "roughly chopped pitted niçoise or other nice black olives",
          "roughly chopped pitted castelvetrano or other nice green olives",
          "medjool dates, pitted and very roughly chopped",
          "white wine vinegar",
          "lightly packed roughly chopped flat-leaf parsley",
          "crème fraîche"
        ]
      },
      {
        "section": "Frico",
        "ingredients": []
      }
    ],
    "instructions": [
      "If the carrots are large, halve them lengthwise; if slender, leave them whole.",
      "Slice the carrots on a sharp bias into ¼-inch-thick pieces.",
      "In a medium saucepan or skillet, combine the carrots, a generous drizzle of olive oil, and ½ cup water. Season with the chile flakes, 1 teaspoon salt, and plenty of black pepper.",
      "Simmer uncovered over medium-high heat until the carrots are crisp-tender, about 5 to 7 minutes. They should retain a noticeable crunch.",
      "Let the carrots cool slightly, then drain any remaining liquid and transfer them to a bowl.",
      "Add the olives and dates to the bowl.",
      "Pour in the vinegar and toss to combine.",
      "Taste and adjust the seasoning with salt, black pepper, chile flakes, or vinegar as needed to achieve a vibrant flavor.",
      "Add the parsley and toss again.",
      "Drizzle with another generous drizzle of olive oil and toss once more.",
      "Divide the crème fraîche among four plates or a platter, spreading it evenly.",
      "Arrange the carrot salad on top of the crème fraîche, allowing some of the cream to remain visible.",
      "If using fricos, place them whole or broken into shards on top of the salad."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Cutting the carrots on a bias creates a larger surface area, allowing them to absorb more flavor from the seasonings."
  }
]