My recipe is quite a bit different than the one just posted - thought I'd share it, too.

2 large cloves garlic
1 can flat anchovies in olive oil, use the oil
1/2 tsp dry mustard
2 large dashes Worchershire sauce
3 Tbs fresh lemon juice
1 egg (raw - I don't worry about it, myself)
1/2 cup olive oil - not extra virgin

mix in order in a mini-chop or blender

A classic Ceasar salad is made with only Romaine lettuce, parmesean cheese, croutons (hard to stay legal), and fresh ground black pepper, to taste. No salt is needed with the anchovies

I use extra-light olive oil--will that suffice for this recipe?

That should be fine. Extra virgin olive oil has too much flavor and will dominate. The real flavor in this dressing is the combination of garlic, anchovy, and lemon juice. So, any lighter oil will work well. I use regular olive oil.