Preheat oven to 400 degrees F.
Toss together the torn white bread with olive oil, garlic salt, and dried parsley. Spread on a baking sheet and bake for 8-10 minutes or until toasted, stirring halfway through the cooking point. Remove from heat and let cool.
Line a baking sheet with aluminum foil. Place a wire rack on top and lay the bacon slices on top. Bake for 20-25 minutes or until the bacon is crispy.
Make the salad dressing. Blend together the garlic with dill, dijon mustard and white wine vinegar. Slowly add the olive oil while the blender is running to emulsify the vinegar and oil. Season with salt and pepper.
Assemble the salads. Portion 2 cups butter lettuce per plate, followed by the bacon, tomatoes, avocado, radish, and croutons. Drizzle dill mustard vinaigrette on top and serve.